tag:blogger.com,1999:blog-82108939144795745052024-03-12T20:56:53.250-05:00Lesley EatsLesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.comBlogger298125tag:blogger.com,1999:blog-8210893914479574505.post-47193412179217771262022-05-20T15:06:00.003-05:002022-05-20T15:06:30.878-05:00Violet Jelly<p><span style="font-family: verdana;"> </span></p><p style="text-align: left;"><span style="font-family: verdana;">I had a request for this violet jelly recipe, so I was able to dig this out of the internet archive to post here. Enjoy!</span><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Originally published March 30, 2016</span></p><p></p><span><a name='more'></a></span><p><br /></p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">Violet jelly? Yes, violets! The common violet that many people consider a weed on their lawn. Since I don't have enough sunlight on my shady property to grow much, I'm now foraging--ha! Violet jelly is a rather old-fashioned recipe since it does use foraged plants, but one that should really make a comeback. All of the flowers in the viola family are edible (including pansies) as long as they haven't been treated or sprayed with chemicals. My yard is a weedy wonderland, so all the violets are safe to consume. This past weekend, my daughter and I collected a bowl full of violet blooms to make this jelly. It takes hundreds to do so. The best way to harvest them is to pinch at the base of the bloom because you don't want any greenery (stems or flowers) in your mix. Then, you just wash them, soak them, and make the jelly. It's really simple!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HjnkILMGwvwcgMDqNC4IrKSLW7BBgE1SF2TrmHXzwt0umK9fV9pEmFWH_vZ7V4uqcYJH4no2r3r-UCsMlSwoVuWu-3PlC8_oFYmxkinug1Rd5M3u2jolqmvxjVSp_mwtpLCJGv_1Zo1TWcVLMxVzBy4iz1YpuIhVxwoICtPTqBVWyKKa-aKX3tiDdA/s1024/violet_jelly_on_toast-1024x1024.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HjnkILMGwvwcgMDqNC4IrKSLW7BBgE1SF2TrmHXzwt0umK9fV9pEmFWH_vZ7V4uqcYJH4no2r3r-UCsMlSwoVuWu-3PlC8_oFYmxkinug1Rd5M3u2jolqmvxjVSp_mwtpLCJGv_1Zo1TWcVLMxVzBy4iz1YpuIhVxwoICtPTqBVWyKKa-aKX3tiDdA/w379-h379/violet_jelly_on_toast-1024x1024.jpeg" width="379" /></a></div><br /><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">And the result is fantastic. First, the jelly is a beautiful dark purple that you can see right through. Filtering your lemon juice (or using bottled lemon juice) makes it even clearer. The taste is sweet and just a bit tart. It is really delicious and would be great on toast, but particularly accompanying some brie or a thin schmear of goat cheese on a piece of baguette.</p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;"><strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Violet Jelly</strong><br /><em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">yield: four or five 8 ounce jars</em></p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">2 heaping cups freshly-picked wild violet blooms (fully opened)<br />2 1/2 cups water<br />the juice of one lemon (or 1/4 cup lemon juice), strained<br />4 cups sugar<br />1 package of pectin (I used Certo liquid pectin)</p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">Rinse the flowers and place in a large glass bowl. Boil the water and pour it over the flowers and steep for 8 to 24 hours. Strain the flowers and pour the infused liquid into a large sauce pan. Stir in the lemon juice and sugar and bring to a rolling boil. Turn down the heat to a medium boil and stir in the pectin. Boil for about five minutes more. Turn off and remove from heat and skim off the foam. Ladle the hot liquid into prepared canning jars leaving a 1/4 to 1/2 inch at the top. Run a skewer around the edges to let out air bubbles (which are not likely), wipe around the rims (and just inside), and seal. Process in a boiling hot water bath for 10 minutes. (If you have not canned before, follow these <a href="http://www.freshpreserving.com/tools/waterbath-canning" style="border: 0px; color: #0066cc; margin: 0px; outline: none; padding: 0px; vertical-align: baseline;">canning instructions</a>.)</p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">A few notes:</p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">I tried to reduce the sugar to 2 cups and I don't advise it. Tasted great, but did not jell well.</p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">Don't boil for too long as that will also affect your jelling. Overboiling can break down pectin.</p><p style="background-color: white; border: 0px; color: #333333; font-family: "Open Sans", Helvetica, Arial, "Nimbus Sans L", sans-serif; font-size: 14px; line-height: 1.71429; margin: 0px 0px 1.71429rem; padding: 0px; text-align: justify; vertical-align: baseline;">The foam you skim is still edible and delicious, just not pretty. Set it aside and eat it later.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-34279595424297101072022-01-27T12:22:00.004-06:002022-01-27T12:22:25.483-06:00Chilled Cucumber Soup<p> Originally published July 25, 2011</p><p><br /></p><p>I think I've mentioned before that Mr. Eats and I never turn down an invitation to dinner from my friend, Hedy. She's a fantastic cook and Mr. Eats appreciates eating critter meat that's home-cooked. But mostly because everything she makes is interesting and delicious.</p><p>Last weekend, she made this wonderful cold cucumber soup. It was light and refreshing but oddly filling as well. She kind of chuckled when I asked for the recipe because she's never used one. It's a Persian soup and so common and easy to make, there's just not been a need for a recipe. But she happily told me how she makes it and I did my best to type up a recipe for it.</p><p>When Hedy makes it, she also includes tarragon, but I didn't have any on hand and it tasted just fine without it. She also noted that if you want to make it ahead, don't put in the cucumbers, walnuts, raisins and bread until right before serving because they can get a bit slimy.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhIBhpZsA_GrPyM1EP7w3o-LKe0VZsK7aIHjgL_UcVRz9Byuh2Vm40kHTh49qeiZcMD8PaTCAtmqWgR4vX5BicibqfLupImOI768Oa69f0eRR0jIGlq9_CFzxHJ3f85RLF5vjHNpIT8D4coiToulaQbVgxUgysXvulrQXKmBr71r7nsaI0gWWqDqYW67g=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="343" data-original-width="512" height="268" src="https://blogger.googleusercontent.com/img/a/AVvXsEhIBhpZsA_GrPyM1EP7w3o-LKe0VZsK7aIHjgL_UcVRz9Byuh2Vm40kHTh49qeiZcMD8PaTCAtmqWgR4vX5BicibqfLupImOI768Oa69f0eRR0jIGlq9_CFzxHJ3f85RLF5vjHNpIT8D4coiToulaQbVgxUgysXvulrQXKmBr71r7nsaI0gWWqDqYW67g=w400-h268" width="400" /></a></div><br /><p><br /></p><p>This soup is a wonderful and easy way to use up some cucumbers, which are in abundance here in the south this time of year. So much so that people start looking for options so they don't end up making a pantry's worth of pickles. And it's so good that Mr. Eats was excited to have it again even though it's vegetarian! We had it for dinner along with some marinated feta on pita with cilantro. Adjust the servings up or down easily--equal parts yogurt and water!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFXE81Hk8mk9Dx2zIBlpRy7BLs7Pl_DX3K9jNXDkMKlJXfgC2Cwr_6at7hx-GE-E-EYHWIUYwKN6yGxJNwYNa4Fl0YY_vPz89CJSw5Im-ivMpbaIk9m8d6tasnTnBxGIUsAQ7aHdXljEvJLOtfB19iQGsi7IKUvLXJO2x4d8rxhsC_p5hoUnth4Smsmw=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="344" data-original-width="512" height="269" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFXE81Hk8mk9Dx2zIBlpRy7BLs7Pl_DX3K9jNXDkMKlJXfgC2Cwr_6at7hx-GE-E-EYHWIUYwKN6yGxJNwYNa4Fl0YY_vPz89CJSw5Im-ivMpbaIk9m8d6tasnTnBxGIUsAQ7aHdXljEvJLOtfB19iQGsi7IKUvLXJO2x4d8rxhsC_p5hoUnth4Smsmw=w400-h269" width="400" /></a></div><br /><p><br /></p><blockquote><p><strong><em>Chilled Persian Cucumber Soup</em></strong><br />serves 4-6</p><p><em>3-4 green onions, washed</em><br /><em>½ bunch of fresh flat-leaf parsley leaves, chopped</em><br /><em>½ bunch of fresh dill, chopped</em><br /><em>½ bunch of fresh cilantro leaves, chopped</em><br /><em>1 large cucumber</em><br /><em>16 ounce container of Greek yogurt</em><br /><em>2 cups water</em><br /><em>Salt and pepper to taste (start with about one teaspoon of each)</em><br /><em>½ cup walnuts</em><br /><em>½ cup golden raisins </em><br /><em>Crusty bread, toasted and torn into chunks</em></p><p><em>Chop the green ends of the green onions into thin circles and set aside.</em></p><p><em>Peel and halve the cucumber (sideways), halve again (lengthwise) and </em><em>scoop out the seeds by running a spoon down the seed side of the cucumber. Quarter the halves and cut into quarter-inch thick chunks. Set aside.</em></p><p><em>Put the yogurt in a large bowl and dilute with water half a cup at a time until desired consistency (not too thick). Add the herbs, salt, pepper , and cucumber and stir. Add </em><em>walnuts and raisins and scoop into serving bowls. Garnish with bread and serve immediately.</em></p></blockquote><p> </p><p> </p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-29353989316916711482022-01-27T12:18:00.005-06:002022-01-27T12:18:22.473-06:00Watermelon Gazpacho<p> Originally published August 1, 2011</p><p><br /></p><p>It's been almost two years now and I <em>still</em> haven't posted about the wonderful time Mr. Eats and I had in New York on our "babymoon." [Update: I never will--ha!] Anyhoo, one of the places we stopped for lunch was a cute little vegan cafe called <a href="http://sacredchow.com/blog.htm">Sacred Chow</a>. The special soup they had that day was watermelon gazpacho. I've never forgotten it.</p><p>So I went to the Google and searched for recipes. Nothing was quite right. There were no tomatoes, it wasn't spicy, and I distinctly remember avocado, mango and cilantro. It was somewhat sweet and somewhat savory, too. So I thought, what the heck, I'll try to make it from memory. Luckily for me, <a href="http://www.facebook.com/pages/Sacred-Chow/94704163101">their Facebook page</a> has a photo with a list of ingredients! The only thing I didn't think of was olive oil, but I think that would have occurred to me during the process. The list didn't include an actual recipe, so I came up with one on my own and made a tiny addition (cucumbers, which--<a href="http://lesleyeats.com/2011/07/25/chilled-cucumber-soup/">as I mentioned</a>--are in abundance around here right now).</p><p>And I have to say that I'm really patting myself on the back for this one (though I owe a big thanks to the folks at Sacred Chow for the inspiration). This soup is delightful. No tomatoes means it's easy on the tummy but the oil, vinegar and salt (and the avocado and cucumber) give it a nice balance so it's not too sweet. It's perfect for dinner. I served this with some <a href="http://www.sohowsittaste.com/2011/07/argentinean-burger.html">chimichurri </a>in chili-infused olive oil and roasted corn on the cob.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBQH9HEMpHDg667f2m5rwKtSDsF-EoVddXG33loSx-3GeWvkPMMLGhL2hkW55ZQ74mWkElRAv9cjOfKibCdXiV7EQOexN_YffVP9j3tzh9gZt6-y_E6bGaYwn95__erMjXRiYaZUgjx27ytKg7jl_vPYlf4_LXJ2VGgM93tEEvgny-kXkf0NwTiqi0nQ=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="371" data-original-width="512" height="290" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBQH9HEMpHDg667f2m5rwKtSDsF-EoVddXG33loSx-3GeWvkPMMLGhL2hkW55ZQ74mWkElRAv9cjOfKibCdXiV7EQOexN_YffVP9j3tzh9gZt6-y_E6bGaYwn95__erMjXRiYaZUgjx27ytKg7jl_vPYlf4_LXJ2VGgM93tEEvgny-kXkf0NwTiqi0nQ=w400-h290" width="400" /></a></div><br /><p><br /></p><p>A note on preparation--once again, I used what's becoming my favorite gadget, the immersion blender. I put all the watermelon in the bowl and gave it a few whirls so that there was about half liquid and half watermelon chunks. I love that thing. The directions below are for those of you who need to use your blender or other appliance to puree the watermelon.</p><blockquote><p><strong><em>Watermelon Gazpacho</em></strong><br />serves 4-6</p><p><em>1/4 of a small watermelon, chopped into small chunks with seeds removed (about 2 1/2 cups when cut)</em><br /><em>3 tablespoons extra virgin olive oil</em><br /><em>1 tablespoon apple cider vinegar</em><br /><em>1 to 2 teaspoons ground sea salt</em><br /><em>1 avocado, peeled and cut into chunks</em><br /><em>1 mango, peeled and cut into chunks</em><br /><em>1/2 cup of seedless red grapes, cut in halves</em><br /><em>1/2 a cucumber, seeded and cut into small chunks</em><br /><em>1/4 cup cilantro, diced</em><br /><em>fresh ground pepper to taste</em></p><p><em>Set aside half the watermelon chunks in a large bowl. Puree the remaining watermelon and pour into the bowl. Stir in the olive oil, vinegar and salt one teaspoon at a time, testing between teaspoons.</em></p><p><em>Add the avocado, mango, grapes, cucumber and mix in with the cilantro. Add a few grinds of pepper and serve chilled.</em></p></blockquote><p> </p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-62491750350684503752022-01-27T12:13:00.004-06:002022-01-27T12:13:15.408-06:00Squash Soup with Avocado Lime Cream<p> Originally published August 29, 2011</p><p><br /></p><p>Remember the Tomato Art Fest recipe contest? The one that I didn't win? Well, as I mentioned previously, Amy at Fearless Homemaker also entered the competition with <a href="http://www.fearlesshomemaker.com/2011/08/tomato-jicama-stacks/">tomato-jicama stacks with avocado-lime cream</a>.</p><p>Mmm...avocado-lime cream...mmm...I thought to myself, "Self, that would taste really good on some enchiladas or soft tacos. Self, you must make this." So I whipped up a batch and used it to top some soft tacos filled with lime-soaked baked tofu, queso fresco and sauteed chopped squash and onions. I also served some yellow rice as a side dish. A very tasty dinner.</p><p>But I saw Mr. Eats dipping into that cream a little more than I expected. Extra dollops on the tacos, several dollops on the rice, and then a brazen spoonful directly into the mouth. He liked it. Obviously.</p><p>So, what else to top with this cream? He won't eat raw tomatoes, so Amy's recipe is out. I had quite a bit leftover, too. So I started looking around the kitchen and it occurred to me: squash soup.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMzE2KaxAoJdIb7Bxuo75G8D8Fe74lHIjBm2mt46y8qo72nYOFLNTEVUl9jcHCCQo5nZDA80l0F_zI-5m9Sq_ZCTrKtXXrvtV_iqDD5b32yfyMMk2QQxjyCg0yp_LhF-rJ2-Y4tpG8TtVlqaUzXAV4e34egkJ4LujVLWQHXOt-yF2HNkeKgyvCgG8C6Q=s1024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMzE2KaxAoJdIb7Bxuo75G8D8Fe74lHIjBm2mt46y8qo72nYOFLNTEVUl9jcHCCQo5nZDA80l0F_zI-5m9Sq_ZCTrKtXXrvtV_iqDD5b32yfyMMk2QQxjyCg0yp_LhF-rJ2-Y4tpG8TtVlqaUzXAV4e34egkJ4LujVLWQHXOt-yF2HNkeKgyvCgG8C6Q=w400-h266" width="400" /></a></div><br /><p><br /></p><p>I'd been meaning to make a squash soup for a while. All kinds of squashes are in abundance right now. So what else to put in the soup? Shallots, of course, since I still have quite a few of them. Confession: when I bought this package of shallots, I confused them with cippolinis and had intended on roasting them to eat whole. While I'm sure that can be done with shallots, I don't think that would be the experience I was going for....</p><p>So, I looked around at what I had on hand. Half a golden zucchini, a couple of crookneck squash, and a white pattypan squash. I figured that would be a good combination.</p><p>Experience from the great baby-food-making debacle of last year told me two things: first, remove the seeds and second, cook the heck out of that squash. So first I sauteed the zucchini and crookneck with a couple of sliced shallots and then sauteed the pattypan with some garlic. And then put them all in a simmering pot of vegetable broth and some salt and pepper, of course. Once it cooled a bit, I blitzed it with my stick blender and...soup!</p><p>The last step was to see how it tasted with the avocado-lime cream. In a word, fantastic. A perfect pairing. Dinner that evening was a cooled squash soup with dollops of the cream and a side of some <a href="http://lesleyeats.com/?p=828">peaches and cream cornbread</a>. A light, but satisfying late summer dinner.</p><p>This soup can be made with just about any type of squash (you can bet I'll be making an acorn squash version and a butternut squash version later in the year), but if you're using crookneck, I think it's a good idea to include a pattypan in there, too because there was a really nice creamy consistency without even using any milk or cream. I believe that came from the pattypan.</p><p>Also, I changed Amy's avocado-lime cream recipe a bit. I cut back the avocado and lime juice and added a handful of cilantro. So if you're a cilantro hater, note that this can easily be made without it and it will still taste great.</p><blockquote><p><strong><em>Squash Soup with Avocado-Lime Cream</em></strong><br />serves 2-4</p><p><em>3-4 summer squashes, seeds removed and cut into thin chunks</em><br /><em>2 small/medium shallots, thinly sliced</em><br /><em>1 clove garlic, finely minced</em><br /><em>3 tablespoons olive oil</em><br /><em>2 cups vegetable broth</em><br /><em>1 cup water</em><br /><em>1 teaspoon salt</em><br /><em>pepper to taste</em></p><p><em>Add the olive oil to a large skillet and turn on medium heat. Add shallots and garlic and cook until soft (about five minutes). Add the squash and cook another 5-10 minutes (or until soft).</em></p><p><em>In the meantime, combine the broth, water, and salt in a large saucepan and heat to a boil. Add the sauteed squash and bulbs and simmer until very tender (about 30 minutes). Set aside to cool. Once cooled, puree the soup (with a stick blender, food processor, or blender). Chill.<br />***<br /></em><strong><em>Avocado-Lime Cream with Cilantro</em></strong></p><p><em>1 avocado, sliced</em><br /><em>the juice of one lime</em><br /><em>1/2 cup sour cream</em><br /><em>1/4 teaspoon salt</em><br /><em>a handful of cilantro, washed</em></p><p><em>Place the ingredients in a food processor and process until smooth.<br />***<br /></em><em>Once the soup has chilled, sprinkle with pepper and swirl in dollops of the avocado-lime cream to taste and serve.</em></p></blockquote>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-37046741399871001762022-01-27T12:11:00.003-06:002022-01-27T12:11:43.482-06:00Really Easy Lasagna<p> Originally published October 3, 2011</p><p><br /></p><p>This lasagna is really the first thing I ever prepared for a meal that involved cutting multiple vegetables and more than 20 minutes to cook. But it was a great entrée into cooking. Even if the pasta sauce is a bit of a cheat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSvaJ0MCGHhe779hr9ASWJ6TdwGwi4veY9MXIVnxk6aB3X0IAQgLVEIz43aBENi8zOw55UwFlkZdwSY4bF2nEf1y1xyS31RKwYiZTY6IUR3n7_Ctt3YpSEb2igh7woo1dkwzT2hFWNbjmLt2Q9FB7q54TSWnezqqoUMn76OrfXa-UWiMrXGfNdtBY63Q=s300" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="300" height="267" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSvaJ0MCGHhe779hr9ASWJ6TdwGwi4veY9MXIVnxk6aB3X0IAQgLVEIz43aBENi8zOw55UwFlkZdwSY4bF2nEf1y1xyS31RKwYiZTY6IUR3n7_Ctt3YpSEb2igh7woo1dkwzT2hFWNbjmLt2Q9FB7q54TSWnezqqoUMn76OrfXa-UWiMrXGfNdtBY63Q=w400-h267" width="400" /></a></div><br /><p><br /></p><p>The recipe is one I clipped from <a href="http://www.commercialappeal.com/">The Commercial Appeal's</a> food section many years ago called Mother-In-Law's Birthday Lasagna; the moniker given because it was easy to throw together when you needed to quickly prepare a meal for a number of people but you still need to have time to socialize. Prep time for this is only about 20 minutes and assembly is easy.</p><p>I've changed it a lot over the years and even since I've started this blog. It's even simpler and easier to prepare. Essentially, you chop vegetables, you throw them in a bowl and then layer them with sauce, noodles and cheese. Cook for an hour, let sit, eat. And you can put whatever fillings you want in there. I'll post what I use, but you can add whatever you can cram in there:</p><p>• crumble some firm silken tofu on a layer for an extra protein boost and/or to mimic the<br />texture of ricotta cheese (I don't use ricotta--it doesn't add much for me, personally)<br />• roast a few handfuls of broccoli and add them to a layer<br />• sprinkle a layer of vegetables with leaves of fresh spinach<br />• crumbled tempeh<br />• cannelini beans, white beans, or kidney beans (already cooked)<br />• nothing but cheese; if you don't like vegetables, just put a whole bunch of cheese in it<br />• Don't feel like chopping? You can find plenty of pre-cut veggies in the freezer section.<br />• okay, okay, you can put some ground beef in there, too. But I don't recommend it. Obvs.</p><p>But here's what I like to put in mine. I've gotten some rave reviews, too.</p><blockquote><p><strong><em>Really Easy Lasagna</em></strong><br />serves 6-8</p><p><em>1 pound sliced baby portobello mushrooms</em><br /><em>1-2 yellow squashes</em><br /><em>1 medium zucchini</em><br /><em>5-8 ounces (about half a bag) shredded carrots</em><br /><em>1 jar (26 ounces) pasta sauce (I like Newman's Own marinara or Trader Joe's Roasted Garlic)</em><br /><em>2 8-ounce cans tomato sauce (the flavored sauces, such as roasted garlic or basil are perfect)</em><br /><em>1 tablespoon dried Italian herbs, basil and/or oregano</em><br /><em>2 tablespoons olive oil</em><br /><em>9 lasagna noodles</em><br /><em>2 cups shredded mozzarella cheese (I like Sargento)</em></p><p><em>Rinse the mushrooms and saute over medium heat about five minutes (or until most of the water cooks out).</em></p><p><em>Cut the squash and zucchini into 1/4-inch (or so) slices and then quarter the slices and put into a medium size bowl. Add the mushrooms when they've cooled a bit and the carrots and stir to mix them all together.</em></p><p><em>In a separate (large) bowl, combine the pasta and tomato sauces and add the extra seasoning. Stir and add more to taste.</em></p><p><em>In a 9x13 pan (glass or aluminum), spread the olive oil in the bottom and along the sides. Then pour and spread one cup of the sauce. Place three noodles on top of the sauce.</em></p><p><em>Spread half the bowl of vegetables over the noodles (evenly). Then sprinkle half the cheese over the vegetables. Cover the cheese with about 1 1/2 cups of sauce and place three more noodles on top.</em></p><p><em>Spread the other half of the vegetables over the noodles, then the rest of the cheese and pour on another cup and a half of sauce. Then place three more noodles on top and the remainder of the sauce on top of the noodles (make sure all are covered with sauce). Cover tightly with aluminum foil and bake at 350°F for one hour, cooking uncovered for the last 15 minutes. Let stand 15-30 minutes before serving.</em></p></blockquote><p>In short, what you really need to keep in mind to make it even easier:</p><ol><li>sauce</li><li>noodles</li><li>filling</li><li>cheese</li><li>sauce</li><li>noodles</li><li>filling</li><li>cheese</li><li>sauce</li><li>noodles</li><li>sauce</li></ol><p>You don't have to sauté the mushrooms, but it helps to cook out some of the water. If you've got other juicy fillings (such as frozen spinach), they need to be cooked down or drained well first (example: roasting broccoli). The lasagna will eventually soak up all the water, but it would have to stand longer than half an hour after baking.</p><p>This is not only great to serve for a small dinner party, it's a great dish to prepare and send to a friend (cooked or uncooked) on any of those occasions when you send food (family in the hospital, funeral, new baby). And certainly if you need to hide vegetables in other food to get your picky eater kids to eat them (as a child, anything was more palatable to me with tomato sauce on it, particularly broccoli!). The leftovers actually taste better, particularly when you add some good herbs (I also like to add dried rosemary sometimes). And if you're part of a small family (single or there's just two of you), you can make this and eat for days.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-39458978422552858852022-01-27T12:09:00.005-06:002022-01-27T12:09:28.263-06:00Vegetarian Beer Cheese Soup<p> Originally published December 13, 2011</p><p><br /></p><p>I'll be honest--I hadn't ever heard of beer cheese soup until a few months ago. Apparently, it's a thing in Wisconsin. They take it seriously. And it must be topped with popcorn. And it's been in the back of my mind ever since I first tasted it.</p><p>So I consulted the Google for recipes and found two things that I found displeasing:<br />1. A list of ingredients including carrots, celery and onions (really, just a mirepoix as a base). I do not like celery. I will not buy it or eat it.<br />2. A list of ingredients that included Worcestershire sauce which, many people do not realize, is not vegetarian (anchovies!).</p><p>I also discovered a fair number of cheater recipes that used cream of chicken soup. Again, no thanks. Besides, I thought to myself, isn't this soup supposed to be pretty much beer and cheese with a little kick? Yes, self. Yes, it is.</p><p>So, what does this have to do with Tomato Week II: Tomatwo? Well, my real inspiration for the soup was this can of <a href="http://www.redgold.com/">RedGold tomatoes with chilies</a> I had that I figured would add just the right amount of kick (I admit to being a bit of a wimp where chilies are concerned) and create a really good base for the soup. No need for all that cutting and chopping and...and...celery. ::shudder::</p><p>Make a roux, add some broth, some beer, and some cheese (plus a little flavor boost) and that's it. Beer cheese soup. It's that simple.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjdg8CnBZseWZ8OpdGfkr8JAVVqSfBHakZEC-Ye7D_3eD4T5CJKFbnumMiPQRZUPS9kFRBR8lex2_PkJ2t-sugCTuybkvXUVmVoipyhxuVp4Pf9H_JT7OmCVSs-RfGhmW18W0_RRWr0oQLinVrmN0BPA8rS6GIxd3ypFWE8wbnj43XT1FLZAi1bUjdNA=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="512" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjdg8CnBZseWZ8OpdGfkr8JAVVqSfBHakZEC-Ye7D_3eD4T5CJKFbnumMiPQRZUPS9kFRBR8lex2_PkJ2t-sugCTuybkvXUVmVoipyhxuVp4Pf9H_JT7OmCVSs-RfGhmW18W0_RRWr0oQLinVrmN0BPA8rS6GIxd3ypFWE8wbnj43XT1FLZAi1bUjdNA=w400-h266" width="400" /></a></div><br /><p><br /></p><p>Almost. There are a few key things to note.</p><p>First, use good cheese. I found the best was a combination of half havarti and half extra, extra sharp yellow cheddar. This yielded a nice, creamy texture but still had a nice bite from the cheddar.</p><p>Second, use good beer. I used <a href="http://www.blackstonebrewery.com/">Blackstone</a> Nut Brown Ale (made right here in Nashville). This is not a beer I'd ever drink because it's heavy and strong, but it was the perfect beer for this soup. A dark ale, a stout...not a light beer. Don't bother.</p><p>Third, unless you're some sort of roux savant, you're going to get teeny tiny lumps from the flour even with the sifting and the whisking. Either don't be bothered by it or get out the immersion blender (like I did). I am, however, open to suggestions as to how to avoid the lumps. They're not that bad, though. Just a little visually displeasing. Still delicious. [Update: see <a href="http://lesleyeats.com/2011/12/13/vegetarian-beer-cheese-soup/#comment-24976">Glenna's comment</a> below for a great tip on how to avoid souplumps.]</p><p>So, if you're wondering, "should I make this soup?", the answer is yes. I've gotten positive reviews from lovers of both cheese and beer, from people who like cheese but not beer, and even from people who do not like creamy soups. And the alcohol cooks out, so it's family-friendly!</p><blockquote><p><strong><em>Vegetarian Beer Cheese Soup</em></strong><br /><em>serves 4-8, about 2 quarts</em></p><p><em>4 tablespoons olive oil</em><br /><em>1/4 cup diced onions</em><br /><em>1 can RedGold petite diced tomatoes with green chilies (10 or 14.5 oz)</em><br /><em>1/3 cup flour, sifted</em><br /><em>1 12-ounce bottle of dark beer</em><br /><em>2 cups vegetable broth</em><br /><em>4 cups (about a pound) shredded cheese (half sharp cheddar, half havarti)</em><br /><em>1 teaspoon <a href="http://www.colgin.com/public/">Liquid Smoke</a></em><br /><em>salt and pepper to taste</em><br /><em>paprika to garnish</em></p><p><em>In a large saucepan or stock pot over medium-high heat, combine the onions and olive oil and saute until transluscent. Add the diced tomatoes. Once heated, slowly add the flour, whisking briskly to avoid lumping.</em></p><p><em>Slowly add the beer, then broth, and Liquid Smoke. When the liquid begins to simmer, add the cheese by handfuls, stirring until completely melted.</em></p><p><em>Add salt and pepper to taste and paprika to garnish.</em></p></blockquote>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-67946150009986910232022-01-27T12:07:00.006-06:002022-01-27T12:07:59.075-06:00Balsamic Onion Jam<p> Originally published January 19, 2012</p><p><br /></p><p>Do you remember those tests in elementary school when the teacher would say to read through the whole problem before you start to answer? And it would end up being some trick and it was easy for the teacher to see who followed the directions? Funny, I loved those back then because I was great at following directions. And yet, (too) many years later, I rarely follow directions. And I don't always read through a recipe before deciding (and starting) to make it.</p><p>Which is bad. Very bad. I learned this lesson the hard way not too long ago when making the first batch of balsamic onion jam.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiB1CQgegK7Ivh6pY2U2mSvpwhYDCtu6X6JnvK8oV7Bv7IGaJYiC4dr2X0cxyNIWfWpSZsB3kZvcJQXeacd5mxwgRCpbjRpANWC2Khqq-aQAaHqiz-wnAxYQ-hd02eZxZja7o0MVDnBKPdAsoR_fl3T5YdpCdsbZ3ZpgRxPKxn-4rspu0MsKIqd5Q3-8Q=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiB1CQgegK7Ivh6pY2U2mSvpwhYDCtu6X6JnvK8oV7Bv7IGaJYiC4dr2X0cxyNIWfWpSZsB3kZvcJQXeacd5mxwgRCpbjRpANWC2Khqq-aQAaHqiz-wnAxYQ-hd02eZxZja7o0MVDnBKPdAsoR_fl3T5YdpCdsbZ3ZpgRxPKxn-4rspu0MsKIqd5Q3-8Q=w400-h400" width="400" /></a></div><br /><p><br /></p><p>But let me start from the beginning. A local company, <a href="http://www.perlcatering.com/default.html">Perl Catering</a>, has this wonderful balsamic onion marmalade (for non-locals, you can buy it in their <a href="http://www.etsy.com/shop/perlcatering">Etsy store</a>). I love this stuff. And I looked all over town for it just after Christmas to take to my sister-in-law for a hostess gift. But it was sold out. Everywhere. So I bought her something else and decided to make it myself.</p><p>I found <a href="http://www.coconutandlime.com/2007/08/balsamic-onion-jam.html">this</a> recipe, noted that I had everything I needed on hand, skimmed the instructions a bit and set about making it. And two and a half hours later, I had a really fantastic balsamic onion jam. That's right--<em><strong>two and a half hours</strong></em>. I was exhausted. I was unamused. I was grumpy. Luckily, this stuff was truly delicious, so it was not time spent in vain.</p><p>But if I'd read more comprehensively, I would have noted a) the total amount of time and b) really, this was just caramelizing onions and then adding balsamic vinegar and sugar until it becomes a jam. And there are easier and faster ways to caramelize onions. The first step of which is not to have four onions in one skillet! Unless it is a giant electric skillet, which I do not have. Oh man, all the stirring and the waiting. Also, my method of caramelization cooks down the water in the onions before adding oil, which speeds things up.</p><p>But wait! That's not all! Also, after two and a half hours, I got about 8, maybe 10 ounces of jam. A paltry amount. Though, to be fair, it was received by the hostess with glee as I had just enough left over from filling a small jar for her to serve it with dinner that night to the delight of all the guests. It really is that good. So, if you would like to have some for yourself, I present to you three options.</p><p>1. Make the balsamic onion jam according to <a href="http://www.coconutandlime.com/2007/08/balsamic-onion-jam.html">this</a> recipe. Get out your cooking Crocs and something with which to entertain yourself (hey, there's a new cookbook from <a href="http://www.loveandoliveoil.com/">Love and Olive Oil</a>! ETA: oops, it's not out yet. Again, I did not read for comprehension. But I have previewed it and it is awesome.). You will love this jam.</p><p>2. Make this recipe instead, which is a variation:</p><blockquote><p><strong><em>Balsamic Onion Jam</em></strong><br />yield 4-6 ounces</p><p><em>2 large onions, chopped into consistently-sized slices about 2 inches long and 1/4 inch wide</em><br /><em>2-4 tablespoons olive oil</em><br /><em>3 tablespoons sugar*</em><br /><em>1 tablespoon molasses (or an additional tablespoon of sugar)*</em><br /><em>2 tablespoons balsamic vinegar</em><br /><em>1/2 teaspoon salt</em><br /><em>(* or use 5-6 tablespoons brown sugar)</em></p><p><em>Add the onions to your largest skillet and set heat to medium. Stir occasionally while the water from the onions cooks off. Reduce the heat to medium low and add one tablespoon of oil. Stir occasionally. When the onions become transluscent and soft, add another tablespoon of oil and cook (still stirring occasionally) until the onions are a a medium brown color (add more oil if the onions dry out a bit but haven't softened/browned completely). This will take 20-30 minutes (or a bit longer). Reduce the heat to low and add the sugar, molasses, vinegar and salt and cook until thickened to a jam-like texture. Taste and add more sugar, vinegar, and/or salt as necessary. It should be equal parts sweet and savory.</em></p><p><em>This entire process will take about an hour to an hour and a half.</em></p></blockquote><p>3. Pay your $5 for a jar of balsamic onion marmalade from Perl Catering (available <a href="http://www.etsy.com/shop/perlcatering">directly from them</a> online or at the Farmer's Market, at <a href="http://lazzaroli.com/">Lazzaroli's</a> and at the <a href="http://www.theturniptruck.com/">Turnip Truck</a>). Frankly, this is your best option. The price is hardly more than the cost of ingredients, not to mention your time. And it's very, very good. Spread it on some bread. Maybe have it with a little brie. Eat it straight from the jar. It's really that good.</p><p>No, really. Just buy it. That's what I will do from now on. I've confronted the challenge and won, albeit after a long while. So I can claim victory and move on. And tell you not to waste your time.</p><p>And now you have reached the end of this post. Turn your paper over and wait for your gold star.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-68835153977070519322022-01-27T12:06:00.003-06:002022-01-27T12:06:19.603-06:00Pasta with Roasted Garlic and Butternut Squash Cream Sauce<p> Originally published February 14, 2012</p><p><br /></p><p>A few weeks ago, I saw a tweet from the local Whole Foods about a recipe contest with roasted garlic. Contest? Ooh, let me check this out...yep, your "best recipe with roasted garlic." At once, the gears in my head started grinding.</p><p>Y'see, I've been eating a lot of garlic since starting my "anti-inflammation diet" and I think it's been a big help (moreso than the green tea). So I had garlic on hand to spare. But what to do with it that's really good and unique? I wanted something that would stand out in the crowd of recipes, but nothing too complicated. I looked around the kitchen, spotted a butternut squash and I was on my way. But not a soup. Oh no, butternut squash soup? So done. A pasta sauce! And so this was born.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8MWMWmh7c_yJfHc-ZpURjJC78OC0mcRPlUS8zWEUQo2j6bYv8s69WQV4z4lhkBqje-92Bl-DKwQ0WDEOJgnv2LY9-lCcMIZDajSiOxkMBcqpogDyKOiw3728n1rXDx5Jg6FKD_n61DLKqw02QJxgn6X9iFTLVuK-SJpxURPJ4Bxl8tyZcexsgsiw_Fw=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8MWMWmh7c_yJfHc-ZpURjJC78OC0mcRPlUS8zWEUQo2j6bYv8s69WQV4z4lhkBqje-92Bl-DKwQ0WDEOJgnv2LY9-lCcMIZDajSiOxkMBcqpogDyKOiw3728n1rXDx5Jg6FKD_n61DLKqw02QJxgn6X9iFTLVuK-SJpxURPJ4Bxl8tyZcexsgsiw_Fw=w399-h400" width="399" /></a></div><br /><p><br /></p><p>I posted the recipe and kept my fingers crossed. There was a lot of good competition. I thought for sure I'd be bumped out in favor of some of the more exotic and omnivorous entrants. But then I found out that I'd made it to the final two! That this lovely person who tests recipes had made my cream sauce and loved it! What a thrill! Here are the notes:</p><blockquote><p>Lesley Eats' simple, healthy pasta sauce is so silky and rich you won't even notice, let alone miss, the butter found in creamy sauce rivals. The roasted garlic and butternut squash make for a happy pair and cooking the two together melds the flavors beautifully. The final flourish of grated Parmesan sets this dish apart -- don't skimp on it! Seconds were requested around the table. Note: a 2 1/2 pound butternut squash will provide more than enough for a pound of pasta, so freeze the rest of the sauce for another quick meal.</p></blockquote><p>So making it to the finals was pretty awesome. But then I needed to win. There was a $100 gift card to Whole Foods at stake. So I appealed to all my friends on Twitter and Facebook and I'm happy to report that with all your help, I won! I could not have done it without you all.</p><p style="text-align: center;"><strong>THANK YOU!</strong></p><p>So here's the recipe. It's also viewable on the <a href="http://greenhills.wholefoodsmarketcooking.com/recipes/12344_pasta_with_roasted_garlic_and_butternut_squash_cream_sauce">Whole Foods site</a> as well as a nice little <a href="http://greenhills.wholefoodsmarketcooking.com/blog/3814_qa_with_roasted_garlic_contest_winner">Q&A they did with me</a> before I knew that I'd won (I admit I might've been a little more loquacious afterward).</p><blockquote><p><strong><em>Pasta with Roasted Garlic and Butternut Squash Cream Sauce</em></strong><br />Serves 4-6</p><p><em>Ingredients</em><br /><em>1 medium butternut squash</em><br /><em>2 bulbs garlic</em><br /><em>1 teaspoon olive oil</em><br /><em>1 cup milk (unflavored soy milk or coconut milk can be substituted)</em><br /><em>1 teaspoon dried thyme</em><br /><em>1 teaspoon salt</em><br /><em>1 teaspoon herbs de provence</em><br /><em>1/2 teaspoon cumin</em><br /><em>1 pinch cayenne</em><br /><em>pepper to taste</em><br /><em>1 pound dried penne pasta (this is also good over ravioli or tortellini)</em><br /><em>1/4 cup finely grated parmigiano-reggiano cheese</em></p><p><em>Pre-heat oven to 400F. </em></p><p><em>Cut the butternut squash in half lengthwise and remove the seeds. Place cut side down in about a 1/2 inch of water in a large dish, poke holes in the skin with a fork and roast for 45 minutes (or until soft and the skin is browned). </em></p><p><em>Meanwhile, peel the garlic bulbs until just one thin layer of skin remains (but bulbs stay intact) and cut a small segment off the top of each bulb. Drizzle half the olive oil over each bulb and wrap in aluminum foil. Place in the oven with the squash when there's 30 minutes left to cook. </em></p><p><em>When the squash and garlic have finished cooking, remove from the oven and set aside to cool (approximately 10-15 minutes). </em></p><p><em>Peel the skin off the squash and place in a large bowl. Remove the individual cloves of garlic from each bulb and add to the squash. Add the remaining ingredients and puree (with an immersion blender, mixer, or food processor). Add pepper (and more of the listed seasonings, if necessary) to taste. </em></p><p><em>Cook pasta according to directions (al dente) and drain. Spread the sauce over the pasta and top with grated parmigiano-reggiano cheese. </em></p></blockquote>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-23127922444989206592022-01-27T12:04:00.003-06:002022-01-27T12:04:28.345-06:00Persian Saffron Rice Pilaf with Almonds and Currants<p> Originally published March 13, 2012</p><p><br /></p><p>I’ve mentioned many times before that my friend, Hedy (who is Persian) is a fantastic cook. And that Mr. Eats never turns down an invitation to dinner at her house because there will always be a spectacular meal.</p><p> Barberries, cranberries, and sour cherries also work and are a bit prettier than currants.[/caption]</p><p>Not long after I started my blog, I posted her recipe for <a href="http://lesleyeats.com/2007/09/27/baghali-polo/">baghali polo</a> (or baghali polow) . With the exception of the dill and fava beans, it’s actually a good tutorial for making any type of Persian rice (polow), including basic saffron rice (adas polow). [If you're looking for a bit more detail (and some yogurt), this <a href="http://mypersiankitchen.com/persian-rice-cooking-method/">post</a> also has a really good step-by-step tutorial for standard Persian rice.] When you prepare the rice this way, you get a wonderful crunchy layer of rice on the bottom of the pot (tahdig). And you can add whatever bean, dried fruit, nut, and/or herb to make it different. One really nice combination she made had toasted slivered almonds and barberries.</p><p> You should really crush your saffron before trying to dissolve it. Oopsie.[/caption]</p><p>The rice is wonderful, rich and flavorful, but the star of the show is the tahdig. It is so delicious. Some cooks will use a wider pot to maximize the size of the tahdig and minimize the fighting over it.</p><p>But it can take a while to get a proper tahdig. And when I made this Persian rice, I was in a bit of a time crunch, so I adapted a recipe to get a good pilaf in about 25 minutes. It’s really tasty (made more decadent by the butter), but I think Mr. Eats was disappointed by the lack of tahdig. Regardless, this makes a wonderful side dish. You can subsitute more olive oil for the butter if you do not eat butter. But the butter browns a bit, adding a more robust flavor to this shortcut.</p><p> Yum![/caption]</p><p>Notes: You really have to use basmati rice for this dish to turn out just right. It's a long, slender grain which has a different "mouthfeel" from standard long-grain rice. Also, it's important not to overcook it in the first step so that you don't get sticky, gooey rice. What's great about this rice is how the individual grains stay separated. Also, I've never had this rice without saffron, but I think it would be nearly as delicious without if if you don't have any on hand.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEic4V6Rkx4pIbty7LTUIiYudWheQGHSBSKuBShLhuFw-9f19xvntUAmFfZMhwGB6-AsfP7lxwifhPw3_DZKbKkkVCHoCQvbt-lF4slL_adpv9YdWANHP0XgdhVczMuUNBiNJEOpPuRX-pUVvFtYPJvVgQBJGLLbPTkzOqz5tPQgXXWxccHfmv4W9xem0Q=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEic4V6Rkx4pIbty7LTUIiYudWheQGHSBSKuBShLhuFw-9f19xvntUAmFfZMhwGB6-AsfP7lxwifhPw3_DZKbKkkVCHoCQvbt-lF4slL_adpv9YdWANHP0XgdhVczMuUNBiNJEOpPuRX-pUVvFtYPJvVgQBJGLLbPTkzOqz5tPQgXXWxccHfmv4W9xem0Q=w399-h400" width="399" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgtbB_AiJYCfk5BPY1gHOkjo6MaI8BwRnPkjMXKSyz-mlqTp_kW3IxU8A6g47T9nKoiS4u8hNxTkXtsFloOemKobG6JqFkUsyTm2OSqiSNGsZBievNr4L4yjJTZR6rkf6nVliXnxOJdXJE1NjseroNsn9FsiBf4F1qtVgeUKiWpSKV78NvgtjltFHx7-w=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgtbB_AiJYCfk5BPY1gHOkjo6MaI8BwRnPkjMXKSyz-mlqTp_kW3IxU8A6g47T9nKoiS4u8hNxTkXtsFloOemKobG6JqFkUsyTm2OSqiSNGsZBievNr4L4yjJTZR6rkf6nVliXnxOJdXJE1NjseroNsn9FsiBf4F1qtVgeUKiWpSKV78NvgtjltFHx7-w=w399-h400" width="399" /></a></div><br /><p><br /></p><blockquote><p><em><strong>Persian Rice Pilaf with Almonds and Currants<br /></strong></em>adapted from <a href="http://www.foodandwine.com/recipes/persian-roasted-chicken-with-dried-cherry-saffron-rice">Food and Wine </a><br />serves 4-6</p><p><em>2 cups white basmati rice</em><br /><em>4 cups water</em><br /><em>1 teaspoon salt</em><br /><em>½ cup slivered almonds</em><br /><em>4 tablespoons butter</em><br /><em>4 tablespoons olive oil</em><br /><em>2 tablespoons sugar</em><br /><em>½ cup dried currants (or cherries, golden raisins, or barberries)</em><br /><em>¼ to ½ teaspoon crushed saffron threads</em><br /><em>1 tablespoon water</em><br /><em>additional salt and pepper to taste</em></p><p><em>Bring the four cups of water to a boil in a large saucepan. Add salt and rice, lower the heat and simmer for 5- 10 minutes. Do not overcook. Rice should be slightly “al dente.” Drain the rice thoroughly and return to the sauce pan. Set aside.</em></p><p><em>Dissolve the saffron in the one tablespoon of water and stir into the rice.</em></p><p><em>Pre-heat the oven to 400F.</em></p><p><em>Brown the almonds over medium-high heat in a medium or large skillet. Stir frequently to prevent scorching. When browned, pour the almonds in a bowl and set aside.</em></p><p><em>In the same skillet, reduce the heat to medium and add the butter and oil. Then add the currants and sugar. Cook until the sugar has dissolved and the butter has browned a bit, stirring frequently (just a few minutes). Remove from the burner and set aside.</em></p><p><em>Spread half the rice in a casserole dish or other baking dish (at least 3 quarts). Pour half the butter mixture over the rice and sprinkle with half the almonds. Then spread the remaining half of the rice in another layer and pour over the remaining butter mixture and almonds.</em></p><p><em>Cover (with lid or aluminum foil) and bake for 15-20 minutes or until the rice is soft and there's some browning around the edges. Season with salt and pepper to taste when serving.</em></p></blockquote><p> </p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-76980147708091604962022-01-27T12:02:00.003-06:002022-01-27T12:02:17.805-06:00Cheddar Garlic Biscuits (AKA Sausage-less Sausage Balls)<p> Originally published March 27, 2012</p><p><br /></p><p>I'm not gonna lie. I love Red Lobster's cheddar garlic biscuits. It's been over 15 years since I've been in a Red Lobster and had a biscuit, but I remember <em>vividly</em> what they taste like. I even once wrote into the <a href="http://www.commercialappeal.com/news/lifestyles/food/">Recipe Finder</a> at the <a href="http://www.commercialappeal.com/">Commercial Appeal</a> asking for the recipe. And if you've ever read the (many, many available) recipes, you'll find the vast majority (including the one published in response to my query) start with Bisquick.</p><p> No-</p><p>Uh, no. Not only am I now too snobby (and vegetarian) to go into a Red Lobster, I also do not keep Bisquick in my pantry. It's pointless. It's just a box containing ingredients you already have: flour, baking powder, salt and oil (or butter, as I prefer). And if you don't use it regularly, it will go bad. In particular, baking powder loses its potency over time (<a href="http://www.thekitchn.com/baking-tricks-how-to-tell-if-b-111759">see this post for instructions on testing your powder</a>) and you'll get flat, little pucks instead of fluffy biscuits.</p><p>So here's a recipe for those of us who don't have--and don't want--Bisquick in the pantry! I made these to take to a party and they were a pretty big hit (I made two-bite size biscuits). One of my friends referred to them as "sausage-less sausage balls," which I thought was pretty funny. I hope that no one was actually disappointed that they were sausage-less, though.</p><p>This recipe isn't <em>too</em> snobby, though. I did use garlic powder. Garlic purists even frown upon pre-minced garlic in a jar; I can only imagine their opinion of garlic powder. Anyway, these are easy to make and guaranteed crowd-pleasers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAXGXo5gGwAF2JjnCT4ft5a1GBwXswKu_1ppAl_6qiwiU4vfIfot2S4rsHSrmrRqTjtL1LO-dKXz70brg0nEfl6j7kgsZKytQefsM4B39EkOHTLtGXFGX5PDG8hyVqbh6kJFTjC6U56ifTkREtnIYvSDe6AEIY9iIKBwI6lA6eqQAemQOIUcIyglcjrg=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAXGXo5gGwAF2JjnCT4ft5a1GBwXswKu_1ppAl_6qiwiU4vfIfot2S4rsHSrmrRqTjtL1LO-dKXz70brg0nEfl6j7kgsZKytQefsM4B39EkOHTLtGXFGX5PDG8hyVqbh6kJFTjC6U56ifTkREtnIYvSDe6AEIY9iIKBwI6lA6eqQAemQOIUcIyglcjrg=w399-h400" width="399" /></a></div><br /><p><br /></p><blockquote><p><em><strong>Cheddar Garlic Biscuits</strong></em><br />yield: about three dozen mini biscuits or a dozen regular size drop biscuits</p><p><em><strong>Ingredients</strong></em><br /><em>2 cups flour</em><br /><em>1 tablespoon baking powder</em><br /><em>1 teaspoon salt</em><br /><em>2 teaspoons sugar</em><br /><em>1 teaspoon garlic powder, divided into 2 half-teaspoons</em><br /><em>1 cup finely shredded cheddar cheese (4 ounces of chunk cheese = 8 ounces shredded)</em><br /><em>1 stick of butter (1/2 cup), divided into 3/4 stick and 1/4 stick, both melted</em><br /><em>1 cup milk</em></p><p><em>Combine flour, baking powder, salt, sugar, and one half-teaspoon garlic powder in a large bowl. Stir in the shredded cheese with a fork. Stir in butter and milk just until moistened. Do not overstir. </em></p><p><em>Pinch off (or pick up with fork) desired-size amounts onto a baking sheet and cook at 450F for about 12-15 minutes (until lightly browned). </em></p><p><em>Stir in remaining half-teaspoon of garlic powder into quarter-stick of melted butter. When biscuits are done, remove from oven and brush garlic butter over the tops of biscuits.</em></p></blockquote><p><em>Note</em>: <strong>Do not overstir the batter</strong> after you've added the butter and milk! Overstirring will prevent the biscuits from rising properly, so they won't be nice and fluffy. And resist the tempation to roll them. The batter should almost be marshmallow-y fluffy. Just use a fork to scrape up the amount you want and drop it onto the baking sheet. Trust me; it was the second batch I made of these biscuits that actually made it to the party.</p><p>You can also substitute vegetable oil for the butter in the mix, but butter or a butter-flavored substitute is pretty key for the golden biscuit tops.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-24787808838393160462022-01-27T12:00:00.002-06:002022-01-27T12:00:08.367-06:00Barley Salad with Cranberries and Cashews<p>Barley Salad with Cranberries and Cashews</p><p>serves 4</p><p>1 cup pearled barley<br />2 tablespoons olive oil<br />1 - 2 small shallots, diced<br />1 teaspoon minced garlic<br />3 cups water<br />1 teaspoon salt (plus another 1/2 teaspoon or more)<br />1/2 cup cashew pieces<br />2 - 3 ounces dried cranberries (about 1/2 a bag of Craisins)<br />1/4 cup orange juice<br />1/4 cup julienned sweet carrots<br />1 ounce honey (or agave nectar)<br />2 tablespoons balsamic vinegar<br />optional: lemon juice & apple cider vinegar</p><p>Pour the olive oil into a large saucepan, and add the barley, shallots, and garlic to saute over medium-high heat for about five minutes until barley has browned slightly and shallots have softened. Stir occasionally.</p><p>Add water and one teaspoon of salt, bring to a boil and then simmer (covered) for about 25-30 minutes or until the barley is tender but still al dente. Add the cashews about half-way through simmering.</p><p>Pour the orange juice over the dried cranberries and allow them to soak while cooking the barley.</p><p>Once cooked, drain the barley in a colander and then return to the saucepan. Mix in the cranberries and orange juice and carrots.</p><p>Combine the honey and balsamic vinegar and heat slightly to mix. Pour over the barley salad, add another 1/2 teaspoon (or more, to taste) and stir. Optional: add a splash of lemon juice or apple cider vinegar to brighten it up for a lunch or brunch side dish.</p><p>Serve at room temperature.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-66117312886279665362022-01-27T11:58:00.007-06:002022-01-27T11:58:31.781-06:00Dutch, Dutch Baby<p> Originally published June 28, 2012</p><p><br /></p><p>I have a confession: I can't make pancakes. I've tried, I've failed, and I've given up. I can make French toast like a champ, though. I just don't do it often. [Update: I found a recipe for pancakes that's great! <a href="http://www.erinsfoodfiles.com/2012/09/fluffy-buttermilk-pancakes.html" target="_blank">Erin's Food Files Fluffy Buttermilk Pancakes</a>]</p><p>But I wanted to make something special for Father's Day this year and somewhere I saw a picture of a giant pancake. A skillet pancake. I couldn't remember where, though when time came to start planning, so I asked Twitter for some help. My friend, Tim recommended the Dutch Baby recipe from America's Test Kitchen. He'd tried it and attested to its goodness. I'm not much of a baker, so I was cautiously optimistic.</p><p>But I followed the recipe (almost) exactly and it was fantastic! A Dutch Baby is like a cross between a pancake, a popover, and a custard. Three things I like very, very much. And, fortunately, I had everything on hand to make it (including an oven-proof, 12-inch skillet; but you can also use baking dishes or even a pie plate). It took about an hour of preparation (zesting the lemon and getting all the lumps out of my batter were time consumers), but it was well worth it. This is the most delicious breakfast I've ever made.</p><p>Right out of the oven, it is puffy and tall like a popover. It quickly deflates. Also, mine is lopsided because my house and oven are lopsided. Baked goods tell no lies and do not forgive.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIWBXkXG8F5S52t97JEpVgOFYrZmT2y30gbFccEGywdSXe_Bc04g_XLNP7Fljj6K1AO-8_dKe4EQFvocuAqek-_W4C17Vj-VRmrBZGg5qH8oymkwHUIWC-NmlOEHaI7_OjrCAyZTNKaqcNBLIgjQVWsYFtQz12qoVOr6PK_1Y5q_bG1lJRqgLWA64S2w=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="512" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIWBXkXG8F5S52t97JEpVgOFYrZmT2y30gbFccEGywdSXe_Bc04g_XLNP7Fljj6K1AO-8_dKe4EQFvocuAqek-_W4C17Vj-VRmrBZGg5qH8oymkwHUIWC-NmlOEHaI7_OjrCAyZTNKaqcNBLIgjQVWsYFtQz12qoVOr6PK_1Y5q_bG1lJRqgLWA64S2w=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9LWgedUx_DUkGuz0H-ICj3h5L_OxOMFX6UPkhJjCdxN1RiAFqp-6CDpbrNEH39_KSZ5jA_ZUcLqVx7B7rWpZUO7PV0fhOR7IjMZWYOGbO_Rf8y38sibgh1nICq8ZY2f4jPChoeEKllqA1lx1MiQ5N14sRDvSzUm6pLu3uqIF1avQJZA3GFZTykXqSUA=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="512" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9LWgedUx_DUkGuz0H-ICj3h5L_OxOMFX6UPkhJjCdxN1RiAFqp-6CDpbrNEH39_KSZ5jA_ZUcLqVx7B7rWpZUO7PV0fhOR7IjMZWYOGbO_Rf8y38sibgh1nICq8ZY2f4jPChoeEKllqA1lx1MiQ5N14sRDvSzUm6pLu3uqIF1avQJZA3GFZTykXqSUA=w400-h266" width="400" /></a></div><br /><p><br /></p><p>I topped my Dutch Baby with some homemade blueberry sauce, but fresh fruit and cream or whatever you'd want in a crepe would work perfectly as well.</p><p>You can skip some of the citrus, but it really worked well with the blueberry sauce. Yum.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEir2KWlklqOqccsjB4tgb_Va2KzIoxBuqDu32zj-S7XR4g5M1V_Hzbr-seYuYoFE5CH5oe-VwzIll2-IB8Dzr8M2vvPd7LUOmo-qjz4F2KprKNwwofq2XMpihhbEJVUqFrfqJ9vwemP0thNJlyGTV1pg777Ey9Eb02WIFWClOIC_AJAEN5HCDhh_tKVmA=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="341" data-original-width="512" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEir2KWlklqOqccsjB4tgb_Va2KzIoxBuqDu32zj-S7XR4g5M1V_Hzbr-seYuYoFE5CH5oe-VwzIll2-IB8Dzr8M2vvPd7LUOmo-qjz4F2KprKNwwofq2XMpihhbEJVUqFrfqJ9vwemP0thNJlyGTV1pg777Ey9Eb02WIFWClOIC_AJAEN5HCDhh_tKVmA=w400-h266" width="400" /></a></div><br /><p><br /></p><blockquote><p><strong><em>Dutch Baby</em></strong><br /><em>adapted from <a href="http://www.cookscountry.com/recipes/detail/23038">America's Test Kitchen/Cook's Country</a></em><br />Serves 4-6</p><p><em>Ingredients</em><br /><em>2 tablespoons vegetable oil</em><br /><em>1 cup all-purpose flour</em><br /><em>1/4 cup cornstarch, sifted (lumps removed)</em><br /><em>2 teaspoons lemon zest</em><br /><em>1 teaspoon salt</em><br /><em>3 large eggs</em><br /><em>1 1/4 cups milk*</em><br /><em>1 tablespoon unsalted butter , melted and cooled</em><br /><em>1 teaspoon vanilla extract</em><br /><em>Confectioners' sugar (optional for garnish)</em></p><p><em>*The recipe recommends skim milk for a crispier edge. I used whole milk and it was still fabulous.</em></p><p><em>Adjust oven rack to the middle position and heat the oven to 450 degrees. Brush the surface and edges of a large oven-proof skillet with the oil. Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.</em></p><p><em>Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. Whisk the eggs in another bowl until frothy and light, about 1 minute. Whisk the milk, butter, and vanilla into the eggs until incorporated. Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.</em></p><p><em>Carefully pour the batter into the heated skillet and bake until edges of the Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer the skillet to a wire rack and sprinkle the Dutch Baby with confectioners’ sugar. Cut into wedges and serve.</em></p></blockquote><blockquote><p><em><strong>Blueberry Sauce</strong><br />adapted from <a href="http://www.mybakingaddiction.com/homemade-blueberry-sauce-recipe/">My Baking Addiction</a></em><em><br /></em>serves 4-6</p><p><em>2 cups fresh or frozen blueberries</em><br /><em>1/2 cup water</em><br /><em>1/2 cup sugar</em><br /><em>2 tablespoons orange or lemon juice</em><br /><em>2 tablespoons cornstarch, dissolved into 2 tablespoons cold water</em><br /><em>1/2 teaspoon vanilla extract</em><br /><em>1 tablespoon orange or lemon zest</em></p><p><em>In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and fruit juice. Stir frequently, and bring to a low boil.</em></p><p><em>Slowly and gently stir the corn starch mixture into the blueberries. Simmer until the sauce is thick enough to coat the back of a spoon, about 5 minutes.</em></p><p><em>Remove from heat and gently stir in vanilla and lemon zest.</em></p></blockquote><p><strong>Notes:</strong> This took me a while to make because I'm really bad at following recipes, so I read, read, and read again. It makes things go very slowly. Also, zesting and juicing can take a while. I'm not sure that either are necessary to make this, but I'm hesitant to try. You could probably leave out the zest easily and use bottled juice and still have a great pancake (-y thing).</p><p>Also, do NOT skip the part about sifting your cornstarch or whisking just 1/3 of the liquid into the mix because if you don't get all those cornstarch lumps out at the beginning, you will be sorry. I was.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-89293635538323671172022-01-27T11:54:00.002-06:002022-01-27T11:54:21.085-06:00Simply Sangria<p> Originally published July 31, 2012</p><p><br /></p><p>This is the only sangria recipe you will ever need. One container and three easy ingredients that are cheap and easy to get. It's also just about the best sangria you'll ever have (and certainly the best you will make at home for just a handful of dollars). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3rp-iIR2CzJiujgy_E53sWaILub1GXmvJxFYhoqUMvFk68U4nlTajeK3VKqHcD2_JcmP2op3HzImzoZPaplOXZyMij0YKMFxwt7vBQ1NU3F1cGw3w7rEVuhlXZLba7NftHXu4D1pTA4KxV9I8_874Rx578zMUArEWySl8YBNre2RClYb7GESCQwfjqg=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3rp-iIR2CzJiujgy_E53sWaILub1GXmvJxFYhoqUMvFk68U4nlTajeK3VKqHcD2_JcmP2op3HzImzoZPaplOXZyMij0YKMFxwt7vBQ1NU3F1cGw3w7rEVuhlXZLba7NftHXu4D1pTA4KxV9I8_874Rx578zMUArEWySl8YBNre2RClYb7GESCQwfjqg=w400-h400" width="400" /></a></div><br /><p><br /></p><p>The first think you need to do is buy yourself a bottle of <a href="http://www.simplyorangejuice.com/">Simply Lemonade</a>. Or maybe Simply Limeade or Simply Orange; any Simply juice will do fine. They’re all good.</p><p>The next thing you need to do is drink your <a href="http://www.simplyorangejuice.com/">Simply</a> juice. All of it.</p><p>Next, you pour a bottle of red wine in the container. Not “Merlot” or “Red Zinfandel.” “Red” wine. As in, the cheapest bottle of red table wine there is. We’re talking the $4.99 bottle on the endcap of the corner liquor store. That red.</p><p>Then follow that up by pouring in a can of ginger ale and a can of fruit cocktail. Swirl it around a bit and pour it in to a glass over some ice. Enjoy. Simple, no? Also? DELICIOUS.</p><p>Even better, if you’re only an occasional drinker, this sangria will sit patiently on the door shelf of your refrigerator for months waiting for you to indulge. I actually will occasionally dump any leftover red wine from other bottles and add a tad more ginger ale or fruit juice as needed. Evergreen sangria!</p><p>And if you need to make this for a lot of people, get a punchbowl, a box (3 bottles) of red wine, a two liter bottle of ginger ale and the big can of fruit cocktail (or two 15 ounce cans) and you’ve got a party. I guarantee it will impress even your friends who brag about their sangria recipes that include brandy, Cointreau and a dozen other ingredients that are completely unnecessary (and expensive).</p><blockquote><p><strong><em>Simply Sangria</em></strong><br />serves 4-6</p><p><em>1 bottle (750ml) of red table wine </em><br /><em>1 12 ounce can of ginger ale</em><br /><em>1 15 ounce can of fruit cocktail (not “light”)</em></p><p><em>Combine all ingredients in a 1.75 – 2 liter bottle or container and stir to mix. Garnish with slices of lemon, orange, or lime.</em></p></blockquote>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-33202892048041303532022-01-27T11:52:00.007-06:002022-01-27T11:52:50.680-06:00Brown Butter Pecan Praline Oatmeal Cookies<p> Originally published August 26, 2012</p><p><br /></p><p>My friend, Kristin Whittlesey is a cookie-making master. A master baker...er, a cookie monster. Yes, let's stick with cookie monster.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSAGhMFCQS9eddOmIk3HgcSfKD5mKYb8ZCzglyzzCSFFdcj-KO5AviQUgfYTjAM6Lv_r2jfB7GdCPNP9ELai8khvbO_0Jv_G7WCHjK1wAPIsqZ-Y8TQxfPxSOniTSdLJTMxK1PAkuEaH2iX5bzqcSjHlci7M8sU6n_djw3zxqsqrR_6u9vD0rRQ-xHXw=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSAGhMFCQS9eddOmIk3HgcSfKD5mKYb8ZCzglyzzCSFFdcj-KO5AviQUgfYTjAM6Lv_r2jfB7GdCPNP9ELai8khvbO_0Jv_G7WCHjK1wAPIsqZ-Y8TQxfPxSOniTSdLJTMxK1PAkuEaH2iX5bzqcSjHlci7M8sU6n_djw3zxqsqrR_6u9vD0rRQ-xHXw=w399-h400" width="399" /></a></div><br /><p><br /></p><p>Anyway, she makes amazing cookies. A couple of years ago, we had a bake sale fundraiser to benefit flood victims to which she contributed her <a href="http://www.loveandoliveoil.com/2010/06/midnight-chocolate-cookies.html">Midnight Cookies</a>. I ate a lot of wonderful treats that day (including the <a href="http://lesleyeats.com/2011/06/25/rosemary-olive-oil-cake/">Rosemary Olive Oil Cake</a> made by Jennifer Justus), but my favorite of the event was the <a href="http://www.loveandoliveoil.com/2010/06/midnight-chocolate-cookies.html">Midnight Cookies</a>.</p><p>And now she's done it again. At a recent fundraiser, she added a second cookie: the Brown Butter Pecan Praline Oatmeal Cookie. That's an impressive title for an even more impressive cookie. This cookie is amazing. Delicious. Fantastic. And all the other words, too.</p><p>Kristin got the <a href="http://www.cookiemadness.net/2009/08/oatmeal-praline-cookies-2/">recipe</a> from Anna at <a href="http://www.cookiemadness.net/">Cookie Madness</a>. And madness, it is. Holy cow, that's a lot of butter. And work! If I ever want to have these cookies again, I will have to ingratiate myself to Kristin, because I ain't makin' 'em.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEig1xgj8ZFR-np6CFG9EAHXcUn4PO7mniZjPCgw3HaY11FgytTCcmnCag-QiZJnAIH5cuiU4QKN-60USaH9xpJVHIrX3A_lzlMxk6eGvStchgIGbntcPurGGXHVhyqYAcpO5fV_Xwl6mYpfDD-WvxslVcia2LenEOsDIBYS7Bus_T2vb72UbaThMkdrNw=s512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="511" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEig1xgj8ZFR-np6CFG9EAHXcUn4PO7mniZjPCgw3HaY11FgytTCcmnCag-QiZJnAIH5cuiU4QKN-60USaH9xpJVHIrX3A_lzlMxk6eGvStchgIGbntcPurGGXHVhyqYAcpO5fV_Xwl6mYpfDD-WvxslVcia2LenEOsDIBYS7Bus_T2vb72UbaThMkdrNw=w399-h400" width="399" /></a></div><br /><p><br /></p><p><strong>Brown Butter Pecan Praline Oatmeal Cookies</strong><br /><em>yield: about 3 dozen cookies</em></p><p>Cookies:<br />2 sticks (1 cup) butter<br />1 1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon cinnamon<br />2/3 cup brown sugar<br />2/3 cup granulated sugar<br />2 eggs, room temperature<br />1 teaspoon vanilla extract<br />2 1/2 cups old-fashioned rolled oats<br />1 cup pecans, toasted and chopped</p><p>Praline Glaze:<br />6 tablespoons butter<br />6 tablespoons brown sugar<br />1/4 cup milk<br />1 cup confectioners sugar<br />1/2 teaspoon vanilla extract</p><p>Directions:<br />1. Preheat oven to 350F.</p><p>2. Place butter in heavy saucepan and melt over medium heat. Keep over heat until butter starts to bubble and turn brown. Turn off heat and swirl brown butter. Set aside to cool for 10 minutes.</p><p>3. Meanwhile, in medium bowl, whisk together flour, soda, salt and cinnamon.</p><p>4. In a large bowl, whisk together brown and granulated sugars. Add browned butter and stir until thoroughly mixed. Stir in eggs and vanilla, followed by flour mixture, oats and pecans. At this point you may chill the dough if desired, but it's not really necessary.</p><p>5. Spoon dough by rounded tablespoons onto nonstick or parchment-lined cookie sheets. Bake 10-12 minutes. Let cool on cookie sheets 1 minute, then remove to large sheet of parchment or waxed paper to glaze.</p><p>6. In a saucepan (you can use same pan from browning the butter), melt 6 Tbsp. butter over medium heat. Stir in brown sugar and milk. Bring to a boil for 30 seconds, stirring constantly. Turn off heat and whisk in confectioners sugar and vanilla until smooth and no lumps. Spoon over oatmeal cookies. Glaze will set as it cools.</p><p>Kristin's notes: The glaze <em>will </em>set as it cools. You just have to leave it alone for a while. If the glaze in the pan sets up too much while you're drizzling it, re-heat while stirring until it thins back out.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-65231180033130612502022-01-27T11:46:00.001-06:002022-01-27T11:46:17.304-06:0020 Years!<p> Originally posted May 13, 2020</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw5-xNfDw_EqR0UYVLJdvPVqVtDN_22YQ_Ar61c5Y_tCst1jXxbwEGaQZj1kUiONW0ChfS4K_jCICL_gW8JuDMaK7f4rG9iWHpILgz1kVRbaC0xiHsRGYm9-YkBZmwwOasPL8fEJuF67-7R8fYhJ0FpfrTLB4mTx1ValTna0DnY5g5ZDNBrIqmBHBr7Q=s446" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="446" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw5-xNfDw_EqR0UYVLJdvPVqVtDN_22YQ_Ar61c5Y_tCst1jXxbwEGaQZj1kUiONW0ChfS4K_jCICL_gW8JuDMaK7f4rG9iWHpILgz1kVRbaC0xiHsRGYm9-YkBZmwwOasPL8fEJuF67-7R8fYhJ0FpfrTLB4mTx1ValTna0DnY5g5ZDNBrIqmBHBr7Q=w400-h288" width="400" /></a></div><br /><p><br /></p><div><div style="background-color: white; box-sizing: inherit; color: #191e23; font-family: "Noto Serif"; font-size: 16px; font-variant-ligatures: normal; orphans: 2; outline: 0px; text-decoration-thickness: initial; widows: 2;"><div style="box-sizing: inherit; outline: 0px;"><div style="box-sizing: inherit; outline: 0px;"><div style="box-sizing: inherit; outline: 0px;"><div class="block-editor-block-list__layout" style="box-sizing: inherit; outline: 0px; padding-left: 58px; padding-right: 58px; position: relative;"><div aria-label="Block: Paragraph" class="wp-block block-editor-block-list__block has-selected-ui" data-block="1a0e079d-8dc4-4a44-bdeb-e9376eb2d934" data-type="core/paragraph" id="block-1a0e079d-8dc4-4a44-bdeb-e9376eb2d934" role="group" style="box-sizing: inherit; margin: 28px auto; max-width: 580px; outline: 0px; overflow-wrap: break-word; position: relative; transform-origin: center center; transform: none;" tabindex="0"><p aria-label="Paragraph block" aria-multiline="true" class="rich-text block-editor-rich-text__editable wp-block-paragraph" role="textbox" style="box-sizing: inherit; font-size: inherit; line-height: inherit; margin: 28px 0px; white-space: pre-wrap;">This month marks twenty years that I've been a vegetarian. A lot has happened in twenty years; I've expanded my palate, learned to make a lot of great food, and had more access to vegetarian and vegan options when dining away from home. I don't get as many odd looks as I used to or even as many questions about why, which is nice. I don't mind telling people why I'm a vegetarian, but it's not the simple answer most people want to hear. The short answer is that I really just don't like meat. The longer answer is that I think it's, well, disgusting to eat animals. More on that later. But now, a little on how it began.</p></div><div aria-label="Block: Paragraph" class="wp-block block-editor-block-list__block has-selected-ui" data-block="409be11c-6c76-4e7b-a76a-87e9402e396b" data-type="core/paragraph" id="block-409be11c-6c76-4e7b-a76a-87e9402e396b" role="group" style="box-sizing: inherit; margin: 28px auto; max-width: 580px; outline: 0px; overflow-wrap: break-word; position: relative; transform-origin: center center; transform: none;" tabindex="0"><p aria-label="Paragraph block" aria-multiline="true" class="rich-text block-editor-rich-text__editable wp-block-paragraph" role="textbox" style="box-sizing: inherit; font-size: inherit; line-height: inherit; margin: 28px 0px; white-space: pre-wrap;">It all started in the year 2000 when I picked up the cookbook, <a href="https://www.amazon.com/Garden-Cuisine-Yourself-Through-Meatless/dp/0684838826" style="box-sizing: inherit; color: #007fac; outline: 0px; transition-duration: 0.05s; transition-property: border, background, color; transition-timing-function: ease-in-out;">Garden Cuisine</a> by the inventor of Gardenburgers, Paul Wenner. I'd made attempts at semi-vegetarianism for about ten years at that time and never really did like a lot of meat (I dislike ground meat and sausage so much that I won't even eat the vegetarian versions), but the recipes and the information in the book gave me the push to go completely meat-free.</p></div><div aria-label="Block: Paragraph" class="wp-block block-editor-block-list__block has-selected-ui" data-block="e8b6dbc5-7adb-4d60-9760-230e37920aa1" data-type="core/paragraph" id="block-e8b6dbc5-7adb-4d60-9760-230e37920aa1" role="group" style="box-sizing: inherit; margin: 28px auto; max-width: 580px; outline: 0px; overflow-wrap: break-word; position: relative; transform-origin: center center; transform: none;" tabindex="0"><p aria-label="Paragraph block" aria-multiline="true" class="rich-text block-editor-rich-text__editable wp-block-paragraph" role="textbox" style="box-sizing: inherit; font-size: inherit; line-height: inherit; margin: 28px 0px; white-space: pre-wrap;">At first, I ate a lot of pasta and pizza and quickly put on several pounds, so my next step was to actually make some of the recipes in the cookbook and understand the building blocks of food and nutrition. At that time, it was still a bit of a challenge to eat vegetarian meals in restaurants and I traveled a lot for work, so I still had a lot of pasta and ate a lot of pretty sad salads as well. I'm so glad that restaurants offer so many more options now (and have better salads!).</p></div><div aria-label="Block: Paragraph" class="wp-block block-editor-block-list__block has-selected-ui" data-block="95b982fe-eb47-4b62-8f9e-673af42b1040" data-type="core/paragraph" id="block-95b982fe-eb47-4b62-8f9e-673af42b1040" role="group" style="box-sizing: inherit; margin: 28px auto; max-width: 580px; outline: 0px; overflow-wrap: break-word; position: relative; transform-origin: center center; transform: none;" tabindex="0"><p aria-label="Paragraph block" aria-multiline="true" class="rich-text block-editor-rich-text__editable wp-block-paragraph" role="textbox" style="box-sizing: inherit; font-size: inherit; line-height: inherit; margin: 28px 0px; white-space: pre-wrap;">These days, my diet is more restricted thanks to my age. I have inched toward veganism over the last decade due as much to my body's rejection of dairy products as to my knowledge of the problems with large-scale dairy farming. And a dinner of pasta and bread--while delicious--makes me feel pretty sluggish. </p></div><div aria-label="Block: Paragraph" class="wp-block block-editor-block-list__block has-selected-ui" data-block="69f8a17e-6699-44a2-9d10-109619a321d9" data-type="core/paragraph" id="block-69f8a17e-6699-44a2-9d10-109619a321d9" role="group" style="box-sizing: inherit; margin: 28px auto; max-width: 580px; outline: 0px; overflow-wrap: break-word; position: relative; transform-origin: center center; transform: none;" tabindex="0"><p aria-label="Paragraph block" aria-multiline="true" class="rich-text block-editor-rich-text__editable wp-block-paragraph" role="textbox" style="box-sizing: inherit; font-size: inherit; line-height: inherit; margin: 28px 0px; white-space: pre-wrap;">The most challenging thing in the last twenty years, though, is the last ten when I've tried to raise a vegetarian child. She was on board with it for many years, but in the few years, she has decided she likes the occasional dead animal. I don't cook or serve it to her, but I do allow her to eat some sushi. Her grandparents are a little more indulgent. However, I've convinced her that a burger-less cheeseburger from McDonald's is a great option and she's a big fan of the bean burrito at Taco Bell. She's an American kid; you just can't do much to keep them away from fast food and marshmallows without seeming like a monster.</p></div><div aria-label="Block: Paragraph" class="wp-block block-editor-block-list__block has-selected-ui" data-block="1765b948-9372-4969-8afa-bb87e5759ddc" data-type="core/paragraph" id="block-1765b948-9372-4969-8afa-bb87e5759ddc" role="group" style="box-sizing: inherit; margin: 28px auto; max-width: 580px; outline: 0px; overflow-wrap: break-word; position: relative; transform-origin: center center; transform: none;" tabindex="0"><p aria-label="Paragraph block" aria-multiline="true" class="rich-text block-editor-rich-text__editable wp-block-paragraph" role="textbox" style="box-sizing: inherit; font-size: inherit; line-height: inherit; margin: 28px 0px; white-space: pre-wrap;">Oh, and the meat is disgusting thing? I don't know how people do it. Y'all know that meat used to be a live creature, right? It was a baby once. And as we are in the midst of a global pandemic that many are attributing to consumption of bats in China, I'm disturbed at the hypocrisy of so many people who have this completely subjective hierarchy of animals wherein every creature is assigned a spot that determines if it is fit to eat. In some cultures, any animal that can be captured is suitable to eat. Interesting how people decided where an animal falls on the spectrum (though I'm sure most people never think about it much). It even differs even within geographic areas and families. Even my own.</p></div><div class="block-list-appender" style="box-sizing: inherit; outline: 0px;" tabindex="-1"></div></div></div></div></div></div><div style="background-color: white; box-sizing: inherit; color: #191e23; font-family: "Noto Serif"; font-size: 16px; font-variant-ligatures: normal; orphans: 2; outline: 0px; position: fixed; text-decoration-thickness: initial; widows: 2;" tabindex="0"></div><br class="Apple-interchange-newline" /></div>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-80755001568572637502022-01-26T16:05:00.004-06:002022-01-26T16:05:21.294-06:00Soft Pretzel Rolls<p><i> Originally published December 10, 2012</i></p><p><br /></p><p>My friend, <a href="http://anorganicprocess.blogspot.com/">Amanda</a> recently invited the Eats family over for dinner at her house for a German-inspired meal. I don't really do German food (and it's not really known for being vegetarian-friendly), so I really struggled when trying to think of <em>something</em> I could bring that would fit in with the meal. But then I remembered that my friend, Erin had posted a while back about some <a href="http://www.erinsfoodfiles.com/2012/02/salted-pretzel-rolls.html">pretzel roll buns</a> she'd made for a burger. That's it! I could just serve them as rolls with some good mustard instead of cutting them into buns.</p><p>Bun size![/caption]</p><p>And I'm glad I did. These pretzel rolls are fantastic. I mean, truly. If not for Erin's post, I don't think it would have ever occurred to me that I could make soft pretzels (and that they could be buns instead of, um, pretzel shaped). And they're not difficult to make, particularly if you have a stand mixer. It requires a little planning because of the time to rise. And doing a baking soda bath for the rolls isn't scary at all. I've made these a couple of times now (once with 8 large rolls; once with 16 rolls) and I'm just so excited I can make a bread that tastes so good and doesn't suck out all my will to live. Or require a machine. If I can do this, you can, too. Believe me.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiRa6G-VWcKt3mkQclSpTYuGZHMRUJuvVAeG2U4JcfCvWfrD3r2Qaz_latcZzp8i4YONFK2YFXcK44xGHbegeT5-OxR9eJ-n0h67mAHnqGGfvgQ0moAvuiRhLpJ8DZMFxv23AumDXqN3TBdQ3vNThg6y_7uoQjW1dwUsFZh6VadyoDudF5WueXhVeXdhQ=s718" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="718" height="268" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRa6G-VWcKt3mkQclSpTYuGZHMRUJuvVAeG2U4JcfCvWfrD3r2Qaz_latcZzp8i4YONFK2YFXcK44xGHbegeT5-OxR9eJ-n0h67mAHnqGGfvgQ0moAvuiRhLpJ8DZMFxv23AumDXqN3TBdQ3vNThg6y_7uoQjW1dwUsFZh6VadyoDudF5WueXhVeXdhQ=w400-h268" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTjD6q8im2NV9Bo7eViTjWnqrYpn9axyQn3KVbdKG0efdPAl_XR7dywHJW4ruq3ipEkPqdXyEYQXbGbQkr9H_PisR_-E9hGuqjsCnueJHMOLctBtGBVjZutJjWWZIGFMcrO9srEoJaUkZyTaSRc3m060vNpdeIYX45mCGzt1DuU0W1u08OoAKJhwS6Mw=s480" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="479" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTjD6q8im2NV9Bo7eViTjWnqrYpn9axyQn3KVbdKG0efdPAl_XR7dywHJW4ruq3ipEkPqdXyEYQXbGbQkr9H_PisR_-E9hGuqjsCnueJHMOLctBtGBVjZutJjWWZIGFMcrO9srEoJaUkZyTaSRc3m060vNpdeIYX45mCGzt1DuU0W1u08OoAKJhwS6Mw=w399-h400" width="399" /></a></div><br /><p><br /></p><p><strong>Pretzel Rolls</strong><br />adapted from <a href="http://www.erinsfoodfiles.com/2012/02/salted-pretzel-rolls.html">Erin's Food Files</a>, et al<br />yield: 8 large bun-size rolls or 16 dinner-size rolls<br />prep time: 20 min active time + 1 1/2 hours rise time<br />cook time: 15-20 min</p><p><strong>Ingredients</strong></p><p>1 ½ cup warm water (110°F)<br />1 package active dry yeast<br />2 teaspoons sugar<br />2 teaspoons molasses (optional)<br />4-½ cups unbleached all-purpose flour<br />2 teaspoons kosher salt<br />4 tablespoons butter, melted<br />¼ cup baking soda<br />1 egg, beaten<br />pretzel salt, for sprinkling (or more kosher salt or sea salt)</p><p><strong>Directions:</strong></p><p><strong>Mix.</strong> In your stand mixer bowl, add the water, yeast, sugar, and molasses. Stir vigorously with a spoon and let rest 5-10 minutes until foamy.</p><p><strong>Rise.</strong> Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in size.</p><p><strong>Roll.</strong> Give the dough a punch in the middle and turn it onto a clean, lightly floured surface. Lightly form into a loaf to cut. Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 or 16 equal pieces. To shape the dough, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.</p><p><strong>Rise.</strong> Place the balls on the prepared baking sheet pinched seam side down, with at least ½ to 1” between each roll (more room between larger rolls). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & nearly double again.</p><p><strong>Parboil.</strong> Preheat oven to 425°F with the oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (it will foam), place back on heat and lower to a simmer. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls. [Why is this part important? <a href="http://www.savvyeat.com/brain-food-101-why-you-need-to-boil-your-pretzels-in-baking-soda">Savvy Eats explains</a>.]</p><p><strong>Bake.</strong> Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely. Sprinkle each roll with a little pretzel salt (if using kosher or sea salt, use a bit more). Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes or until dark brown (as desired). Serve hot!</p><p>Note: I added molasses to my recipe, but you can substitute the white sugar for dark brown sugar (increase to 3 teaspoons) or leave it out completely.</p><p><strong>Vegan?</strong> <a href="http://www.savvyeat.com/homemade-soft-pretzels/">Savvy Eats has a similar recipe</a> (based on Alton Brown’s) that doesn’t require butter or egg!</p><p>Click through to see photos of each step...</p><p>Clockwise, left to right: foamy water/yeast mix; let the dough hook do all the work;<br />punch it!; Score the dough to get even-sized rolls</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixkZQFBLascKwyoBbWtpQVh2ePP_MET1559FYtDEUi8mpsK7_ng0MgEmGThYVg0r6RUXVC54geJbpwR1t2qFEY57isccSZTF9T0A4hEVpB32jGRF2OnZH7yxTSnvW7j3RcC-24cUGEhKeRpJBWTybYea66AX7WCDzMsbKkPM3mKud__hSYs8izF7lR0A=s768" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEixkZQFBLascKwyoBbWtpQVh2ePP_MET1559FYtDEUi8mpsK7_ng0MgEmGThYVg0r6RUXVC54geJbpwR1t2qFEY57isccSZTF9T0A4hEVpB32jGRF2OnZH7yxTSnvW7j3RcC-24cUGEhKeRpJBWTybYea66AX7WCDzMsbKkPM3mKud__hSYs8izF7lR0A=w400-h400" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Clockwise, left to right: pinch the ends into a ball; place the balls, seam side down on a parchment lined baking sheet; cover and let rise again (note how much bigger they are;<br />parboil the rolls; apply an egg wash, score, sprinkle with salt and bake; enjoy your homemade soft pretzels!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiaIGmIkYjpp3KGUrsY0_8T4LiMOAkafzm6STXV6BBDCDcw3ZVNawYI-XtL6LJjencd9rCv4WsFy3TGuzyd5tUNfrSy1RpUcvSUCnYMAO2q3-ax_slmJ6NE3I-PdrAK-j6yf6BXhLaBpdv_zRW5ZbQI6xMO9MjD_QaVXeJtSa5f0VHuEqXZSsk3O3AtMA=s768" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiaIGmIkYjpp3KGUrsY0_8T4LiMOAkafzm6STXV6BBDCDcw3ZVNawYI-XtL6LJjencd9rCv4WsFy3TGuzyd5tUNfrSy1RpUcvSUCnYMAO2q3-ax_slmJ6NE3I-PdrAK-j6yf6BXhLaBpdv_zRW5ZbQI6xMO9MjD_QaVXeJtSa5f0VHuEqXZSsk3O3AtMA=w400-h400" width="400" /></a></div><br /><br /><p></p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-31380586251402300862022-01-26T16:01:00.003-06:002022-01-26T16:01:42.594-06:00Fauxsage Blossoms<p><i> Originally published December 19, 2012</i></p><p><br /></p><p>I have to admit that I’m not a big fan of fake meats. Fake bacon (facon), fake chicken (ficken), fake sausage (fauxsage), fake duck (MOCK DUCK, duh)… But my friend, <a href="http://meganmorris.net/blog/">Megan</a> made these nifty little appetizers for a party last year and I was in love. One of the things I don’t really like about fauxsage is that it’s so much like real sausage. And I never liked real sausage. But in this recipe, the fauxsage is ground up, so it’s easier on my delicate senses.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDNT_9ABM4FsaHDExUWyaaIzsCH58AjYEcqduMLKDZBRc5z9kQ2mRsMidCe5GvuiwSilgRuzsAHWN8H5YxsOw5hXns3Fepm1w47AI1S6zYB9tqBg82PbJeks5gOz5valKOgopOXQmLIL-XOmXAw1Iz00yzX6Je9Vi8IGB9WzXvxfDqN2T4dyTscvYbUw=s480" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="479" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDNT_9ABM4FsaHDExUWyaaIzsCH58AjYEcqduMLKDZBRc5z9kQ2mRsMidCe5GvuiwSilgRuzsAHWN8H5YxsOw5hXns3Fepm1w47AI1S6zYB9tqBg82PbJeks5gOz5valKOgopOXQmLIL-XOmXAw1Iz00yzX6Je9Vi8IGB9WzXvxfDqN2T4dyTscvYbUw=s320" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;">There are a lot of different recipes and names for these cheesy little snacks. Megan calls them tofu stars, the critter version is often called sausage stars, but I felt like fauxsage blossoms was a better moniker. They’re perfect for parties or any occasion where you need to serve finger foods. They’re better warm, but still good at room temperature, too. And they're tasty! Mr. Eats and Mini Eats both enjoyed leftovers (which reheat in the microwave quite well).</p><blockquote style="text-align: left;"><p><strong><em>Fauxsage Blossoms</em></strong><br />servings: 36-48 blossoms</p><p><em>Ingredients<br />1 package (8 ounces) vegetarian sausage (fauxsage) patties</em><br /><em>1 package cream cheese, softened</em><br /><em>2 cups shredded cheddar or pepper jack cheese (8 ounces in block form)</em><br /><em>1 envelope Hidden Valley Ranch Original salad dressing mix</em><br /><em>1 package (48) wonton wrappers</em></p><p><em>Cook the fauxsage gently (don’t overcook) in the microwave or skillet. Chop the fauxsage and add to a medium bowl. Add the softened cream cheese, shredded cheese and Ranch dressing mix and stir to combine.</em></p><p><em>Using a teaspoon from your flatware, scoop a dollop of the mix and put it in the middle of a wonton wrapper. Fold the sides up to hold in the center and resemble a blossom or star and place in a slot in a muffin pan.</em></p><p><em>Bake at 350F for 10-12 minutes or until the tips of the blossom have browned.</em></p></blockquote><p style="text-align: left;"><br /></p><p style="text-align: left;">Notes:</p><p style="text-align: left;">*Be sure not to overcook the fauxsage; if so, you will have tiny hard chunks in your blossoms and that is not good.</p><p style="text-align: left;">*If you don’t soften the cream cheese first, it will be nearly impossible to mix it with the rest of the ingredients.</p><p style="text-align: left;">*Using pepper jack cheese gives the blossoms a little more zip, but you may consider just cheddar or half cheddar and half pepper jack. Though I don’t like spicy food and the pepper jack version was still very tasty.</p><p style="text-align: left;">*I used both a mini muffin pan and a regular muffin pan and found the mini one to be easier to keep the blossoms more compact, but it’s fine to use whatever you have on hand.</p><p style="text-align: left;">*If your dollop is too large and/or you undercook the blossoms, they may stick to the muffin pan bottom.</p><p style="text-align: left;">*And do not—DO NOT—use egg roll wrappers; they are too thick. Megan and I use Nasoya wrappers found in the produce section at Publix.</p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhg0wULEpJ2ABJsR3yVFTrkeIgwcJVQZkbH_DLfNcvriawJsrPvyh6CFCEeac-NQgjAFOCnUhIXXKUbIJDcHrPqLcXujrTSekJwc774kGPOyIVn63y9dxxQ4dx3peV2BGbOr_c3y91m1CPMymIBpxLjyS1naqS0gGk9iSd1dHlpKH5PCiZCDduSGe5m5w=s480" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="479" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhg0wULEpJ2ABJsR3yVFTrkeIgwcJVQZkbH_DLfNcvriawJsrPvyh6CFCEeac-NQgjAFOCnUhIXXKUbIJDcHrPqLcXujrTSekJwc774kGPOyIVn63y9dxxQ4dx3peV2BGbOr_c3y91m1CPMymIBpxLjyS1naqS0gGk9iSd1dHlpKH5PCiZCDduSGe5m5w=s320" width="319" /></a></div><br /><p><br /></p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-11637776805857304972022-01-26T15:57:00.005-06:002022-01-26T15:57:36.440-06:00Oven Roasted Tomato Jam with Savory Sundried Tomato Cornmeal Scones<p><i> Originally published August 12, 2013</i></p><p><br /></p><p>Ah, the great Tomato Art Fest recipe contest. This year—my third entry—had the theme “bruschetta.” As soon as I found out, the gears started grinding. I’d already found a great recipe for a savory cornmeal scone, so I decided to do a breakfast bruschetta: a sundried tomato scone topped with tomato jam.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7KmheV6skJDG7elp0iZCSWaXzxBHOwvkxsWIVsw-pMO_sP-pSi-pcMy0BWRkIGjG8EipxdK31-Zp0L8zEAokfnRiqseu0g7VOUcVeVX3TciJsEiZ28afinfvnbg_LyE_ooyGz0oxTm9AXkXfE34b-db3l6TKDX8vJM9SDyVAXdM75AfXQeBBKm9etHg=s768" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7KmheV6skJDG7elp0iZCSWaXzxBHOwvkxsWIVsw-pMO_sP-pSi-pcMy0BWRkIGjG8EipxdK31-Zp0L8zEAokfnRiqseu0g7VOUcVeVX3TciJsEiZ28afinfvnbg_LyE_ooyGz0oxTm9AXkXfE34b-db3l6TKDX8vJM9SDyVAXdM75AfXQeBBKm9etHg=w400-h400" width="400" /></a></div><br /><p style="text-align: center;"><br /></p><p>But what kind of tomato jam to make? Do you know how many thousands of tomato jam recipes there are out there? I don’t, but I’m certain “thousands” applies. Different methods, ingredients, sweetness and savory levels…there are a lot of options. I finally decided on what appeared to be the easiest, a jam made in the oven. No stirring, no scalding, hardly any work. And I threw in a few new elements to make it my own and, in my opinion, even better.</p><p>First, the scone. The original recipe was made with roasted bell peppers. Other than a few minor tweaks and subbing in sundried tomatoes, I made this exactly as published originally. It tastes fantastic with either peppers or tomatoes. And I love that it makes a small amount (half or one third the size of most scone recipes), so it was easy to test and tweak until I got it where I wanted it.</p><p>Second, the jam. I made a lot of changes to the basic recipe to get it to the final product and I was very happy with it. A little savory, a little sweet. It is downright delicious. Putting the two together, though, might’ve been overkill. I’m not sure, but once again, I was not a winner. Oh well. Despite that, I can say with confidence that it should’ve been. I had some expert tasters (two who don’t even like tomatoes, one who is a professional chef) test out the jam and scone and I got overwhelmingly positive reviews. So, quite the endorsements. Another reason you should try this out? It’s so easy. After you’ve chopped everything up, you just put it in your oven and let the heat do all the work. Caramelizing onions has never been easier. And the onions and the roasted garlic are wonderful additions to the tomatoes. The brown sugar and balsamic vinegar play off each other well, too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi25UNaK9Xui7m0JS4x6LbmqXPb3yubtHZma8jidMdCF0IKBGU5glbVIrVigp8ep95L980KPAoN1XgYizDQScRenCj0y6Wlgkdr1HEzQACpPRXUAsTG3-hvzC-c6Lfq_2YPnckmvemPMJCjGn1PeWlen7Sae15SeCZXt662gldaRSUp0SaS1HtM8cdWBQ=s770" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="770" height="399" src="https://blogger.googleusercontent.com/img/a/AVvXsEi25UNaK9Xui7m0JS4x6LbmqXPb3yubtHZma8jidMdCF0IKBGU5glbVIrVigp8ep95L980KPAoN1XgYizDQScRenCj0y6Wlgkdr1HEzQACpPRXUAsTG3-hvzC-c6Lfq_2YPnckmvemPMJCjGn1PeWlen7Sae15SeCZXt662gldaRSUp0SaS1HtM8cdWBQ=w400-h399" width="400" /></a></div><br /><p style="text-align: center;"><br /></p><p>Notes: for buttermilk, I just added 1/3 tablespoon to a measuring cup and then filled it to 1/3 cup with milk and let it stand while I prepped the dry ingredients for the scones. Boom, buttermilk. For the jam, I used a glass 9x13 baking dish and didn’t line it with aluminum foil. It took some soaking, but it all came off, so just use your judgment on that one. I also <a href="http://lesleyeats.com/2011/08/26/freezing-fresh-tomatoes/">put the tomatoes in the freezer before peeling</a>.</p><p><b>Oven-Roasted Tomato Jam<br /></b>adapted from <a href="http://www.thekitchn.com/recipe-ovenroasted-tomato-jam-73536">The Kitchn</a><br />yield: about 10 ounces</p><p>4-5 ripe red tomatoes, peeled<br />one bulb of garlic, divided and cloves halved<br />one medium onion, thinly sliced into 1-2” pieces<br />Olive oil<br />Balsamic vinegar<br />1 teaspoon Kosher or (coarse) sea salt<br />½ teaspoon ground cinnamon<br />Freshly ground black pepper<br />¼ cup dark brown sugar</p><p>Slice tomatoes into wedges and spread in a 9x13 baking dish/pan lined with aluminum foil (optional). Mix in the garlic and onion and drizzle generously with olive oil and then a light drizzle across the mixture with the balsamic vinegar. Sprinkle with salt and cinnamon and lightly dust with black pepper. Evenly sprinkle the brown sugar on top.</p><p>Bake at 325°F for 3-4 hours, stirring occasionally until the tomatoes are very soft and the onions have caramelized. Increase the heat of the oven to 450°F and roast for another 15 minutes to char the tomatoes slightly.</p><p>Remove from the oven to cool. Stir to mash the tomatoes if necessary. Serve warm or room temperature, but store in the refrigerator for 2-3 weeks in a tightly sealed container.</p><p><b>Sundried Tomato Cornmeal Scones<br /></b>adapted from <a href="http://www.myrecipes.com/recipe/savory-red-pepper-cornmeal-scones-10000000223554/">Cooking Light</a><br />yield: 4 scones</p><p>2/3 cup all-purpose flour<br />1/3 cup yellow cornmeal<br />1/2 tablespoon sugar<br />1 teaspoon herbs de Provence<br />1/4 teaspoon ground cumin<br />1/2 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />3 tablespoons chilled butter, cut into small pieces<br />1/3 cup diced moist sundried tomatoes<br />1/3 cup buttermilk<br />olive oil</p><p>Combine first 8 ingredients in a bowl; cut in butter with a pastry blender, 2 knives or food processor until mixture resembles coarse meal. Stir in tomatoes. Add buttermilk and stir just until moist.</p><p>Pat dough into a 6-inch circle (about hand-size) on a baking sheet lightly coated with oil and cut into 4 wedges. Bake at 400°F for about 25 minutes until golden. Serve warm.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-19847389323734638392022-01-26T15:54:00.008-06:002022-01-26T15:54:59.920-06:00Barbecue Jackfruit - Vegetarian Pulled Pork<p> Originally published October 24, 2013</p><p><br /></p><p>My hometown (and home for most of my life) is the <a href="http://www.memphisinmay.org/worldchampionshipbbqcontest">barbecue capital of the world (warning: dead pig)</a>. Despite the fact that I haven’t actually dined on swine in nearly 15 years, I still consider myself an expert. It just comes from growing up in Memphis. Though I wasn’t much of a fan of meat even as a kid, I always liked barbecue. Perfectly moist, smoky (but not too smoky) and with a bit of char.</p><p>I gave up barbecue—where I come from, barbecue is pulled pork—when I gave up all the other critters, though I admit that I still love the smell that wafts from restaurants as I drive by. Really, it’s the fire and the charcoal, not the meat that I smell. But recently, I was able to add barbecue back to my plate thanks to the discovery of young green jackfruit in brine.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2nZqJRCOXpxhXcMlbr9yXMfSHnFt21ASc0IrATPfqDXSjoHGkvJa9Jpy_kc-pjB3lRIMO_-saZWrKQYHv7k4cdvJqlDxemloLbQC42Na1K0fVVZifGJk1y2a9S29IGYbo00U6zsD2tL7trU5XYiD3pS_8elrMaCluLnps1tmV_cB1p20OcIzIJkg-7A=s480" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="319" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2nZqJRCOXpxhXcMlbr9yXMfSHnFt21ASc0IrATPfqDXSjoHGkvJa9Jpy_kc-pjB3lRIMO_-saZWrKQYHv7k4cdvJqlDxemloLbQC42Na1K0fVVZifGJk1y2a9S29IGYbo00U6zsD2tL7trU5XYiD3pS_8elrMaCluLnps1tmV_cB1p20OcIzIJkg-7A=s320" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;"><i>Make sure you get "young green jackfruit in brine" NOT "jackfruit in syrup."</i></p><p style="text-align: left;">Apparently, some folks have known about this “vegetable meat” for quite some time, but it was only brought to my attention last year when <a href="http://www.riffstruck.com/">Riffs Fine Street Food</a> blew my mind with their vegetarian version of Korean barbecue tacos. I had to ask several times if it was really vegetarian. The texture was so close to what I remembered. It is bizarre. But it’s important to note that it has to be “young green jackfruit in brine.” Do not mistakenly get jackfruit in syrup (which is easier to find in the Asian/international groceries; in Nashville, I've had the best luck finding the jackfruit in brine at <a href="http://www.interasianmarketdeli.com/">Interasian</a>).</p><p style="text-align: left;">My buddies at Riffs showed me how to make the Korean style barbecue, but you can also make it with your favorite homemade or storebought barbecue sauce. If you want to add some Korean flavor, the key is <em>sagyejeol ssamjang</em>, a thick seasoned soybean paste (in the green box). Otherwise, just use your favorite barbecue sauce. I like to add a little honey to the sauce we have to a) make it sweeter and b) help it to be sticky and get a better char when it cooks. But it’s not necessary.</p><p style="text-align: left;">The real trick, though is getting the texture right. That’s why there is a second step to this process—baking it in the oven. You don’t have to do it to eat the barbeuce, but the texture is not going to be quite right. If you follow the recipe, it will be easy to fool even the pickiest barbecue aficianado into thinking they’re eating real pork. (Maybe.)</p><p style="text-align: left;">More great news: the young jackfruit is is low-calorie and and low fat. Unfortunately, it is also (according to the label) low protein. So this is definitely more of a treat than the base of a nutritious meal. Much like pork barbecue.</p><p style="text-align: left;"><em>Special note: be sure to check the label on any barbecue sauce you use; many contain Worcestershire sauce and/or other non-vegetarian ingredients.</em></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJ1Lj--WyH5Xi2DItK-ra1jvYrlZr0RFvNAyKAiNztzmuiu_ZyeGZn-kWwQrY_hknA0HzriSC89zelNuhyntpDpYWe29XtzvSd4-SnGbdpueXMk42LYynfVwJyesaFmGEkYcdCY79bMlKbglqIg-jo5_SEiNz_8uoq2ZKMRIVz0FO2Gk98rebQnH8sEg=s480" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="479" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJ1Lj--WyH5Xi2DItK-ra1jvYrlZr0RFvNAyKAiNztzmuiu_ZyeGZn-kWwQrY_hknA0HzriSC89zelNuhyntpDpYWe29XtzvSd4-SnGbdpueXMk42LYynfVwJyesaFmGEkYcdCY79bMlKbglqIg-jo5_SEiNz_8uoq2ZKMRIVz0FO2Gk98rebQnH8sEg=s320" width="319" /></a></div><p><c-wiz c-wiz="" class="xoqcGf YjWc5e" data-node-index="1;0" data-p="%.@."Photos"]" jsaction="blur:GqejLe(MgCxZb); 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track:click" jsname="XQvztc" style="align-items: center; border-bottom-left-radius: 24px; border-bottom-right-radius: 24px; border-top-left-radius: 24px; border-top-right-radius: 24px; color: #2962ff; cursor: pointer; display: flex; line-height: 20px; margin: 0px 16px; outline: none; padding: 8px; text-decoration: none; transition: border-radius 0.15s cubic-bezier(0.4, 0, 0.2, 1), margin-left 0.15s cubic-bezier(0.4, 0, 0.2, 1), padding 0.15s cubic-bezier(0.4, 0, 0.2, 1), width 0.15s cubic-bezier(0.4, 0, 0.2, 1); width: 24px;" tabindex="0"><div class="YwVvGe" jsname="fmcmS"></div></a><a aria-label="Archive" class="DOAbib" data-location="8" href="https://photos.google.com/archive" jsaction="IDj4ld:cJhY7b;" jscontroller="UmYNhe" jslog="33399; track:click" jsname="Ey6kcf" style="align-items: center; border-bottom-left-radius: 24px; border-bottom-right-radius: 24px; border-top-left-radius: 24px; border-top-right-radius: 24px; color: #2962ff; cursor: pointer; display: flex; line-height: 20px; 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background-repeat: no-repeat no-repeat; background-size: 100% 100%; inset: 0px; opacity: 1; position: absolute; transition: transform 0.135s cubic-bezier(0, 0, 0.2, 1), opacity 0.15s linear;"><div aria-hidden="true" class="eGiHwc" style="background-image: linear-gradient(rgba(0, 0, 0, 0.26), transparent 56px, transparent); height: 220px; opacity: 0; position: absolute; transition: opacity 0.135s cubic-bezier(0, 0, 0.2, 1); width: 329px;"></div><div aria-hidden="true" class="KYCEmd" style="background-image: linear-gradient(0deg, rgba(0, 0, 0, 0.26), transparent 56px, transparent); height: 220px; opacity: 0; position: absolute; transition: opacity 0.135s cubic-bezier(0, 0, 0.2, 1); width: 329px;"></div></div></a><div aria-checked="false" aria-label="Photo - Landscape - Dec 16, 2012, 3:25:30 PM" class="QcpS9c ckGgle" jsaction="mousedown:KamsZ; click:KamsZ; focus:AHmuwe; blur:O22p3e" jslog="25457; track:click;" role="checkbox" style="-webkit-user-select: none; box-sizing: border-box; color: white; cursor: pointer; display: block; fill: rgb(255, 255, 255); height: 24px; opacity: 0; outline: none; padding: 8px 24px 24px 8px; position: absolute; width: 24px;" tabindex="0"><svg class="v1262d JUQOtc orgUxc" height="24px" viewbox="0 0 24 24" width="24px"><path d="M12 2C6.48 2 2 6.48 2 12s4.48 10 10 10 10-4.48 10-10S17.52 2 12 2zm-2 15l-5-5 1.41-1.41L10 14.17l7.59-7.59L19 8l-9 9z"></path></svg></div><div class="GzIbP" style="bottom: 0px; position: absolute; right: 0px; top: 0px;"><div class="P8pGvd" style="transition: transform 0.135s cubic-bezier(0, 0, 0.2, 1);"></div><div class="bmpxFe" style="bottom: 0px; position: absolute; right: 0px; transition: transform 0.135s cubic-bezier(0, 0, 0.2, 1);"><div class="Q3N5Kd"></div></div><div class="b2YVqc"></div><div class="DNLJJe" style="background-color: rgba(255, 255, 255, 0.7); display: flex; position: absolute; right: 0px; top: 0px; white-space: nowrap; z-index: 10000;"></div></div></div><div ng-non-bindable=""></div><div aria-atomic="true" aria-live="assertive" style="height: 100px; left: -500px; position: absolute; top: -500px; width: 100px;"></div><br class="Apple-interchange-newline" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></c-wiz></div></c-wiz></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><p><i>Look at that char!</i></p><p><strong>Barbecue Jackfruit - Vegetarian Pulled Pork<br /></strong><em>serves 2-4</em></p><p>1 20 ounce can young green jackfruit in brine<br />½ cup barbecue sauce<br />¼ cup honey or maple syrup (optional)</p><p>Drain the water from the can and rinse and drain the jackfruit in a large collander several times (see comments; this is very important). Squeeze each piece to remove as much water as possible. Transfer the bowl to a clean workspace or mat and pull apart all the pieces into shreds, removing and disposing of the seeds (they look like beige, flat grapes).</p><p>Place the jackfruit in a large skillet over medium heat and cook out more of the water. After about 10 minutes or so, mix in the sauce (add more to taste or add more after it’s cooked) and honey/syrup (if using). Stir occasionally and simmer for about another 10 minutes or so.</p><p>Then place the jackfruit on a parchment-lined baking sheet and bake at 350F for 20-30 minutes or until you see some char on the tips. Check it to make sure it’s as dry as you prefer and cook longer, if necessary.</p><p>Serve on your favorite bun, slider, taco, topped with slaw…however you’d eat pulled pork!</p><p> </p><p> </p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-79521024663800861782022-01-26T15:50:00.006-06:002022-01-26T15:50:51.235-06:00Basic Chinese Brown Sauce (Vegan and GF)<p> Originally published January 15, 2014</p><p><br /></p><p>Brown sauce doesn't sound particularly appealing, does it? But, I assure you, that basic brown sauce is a quick and easy way to turn a collection of steamed, roasted or stir-fried vegetables into a really good, comprehensive meal.</p><p>Some brown sauce recipes (and, I assume some restaurants' brown sauce) uses beef broth as a base, but it's really not necessary; you can get the same rich, deep flavor with vegetable broth. Though giving it a bit of a helping hand with <a href="http://bragg.com/products/la.html">Bragg's Liquid Aminos</a> (GF) or <a href="http://www.maggi.ca/ourproducts/">Maggi</a> liquid seasoning (<em>not</em> GF) is a good idea; just substitute one tablespoon of it for one tablespoon of the soy sauce. When you use the proper ingredients, this sauce is both vegan and gluten-free, which is really handy if you ever find yourself needing to accommodate a lot of dietary requirements. For it to be gluten-free, though, you must use a GF soy sauce (and no Maggi, as noted). I use <a href="http://www.san-j.com/">San-J</a> tamari and like it quite a lot. If you don't have a gluten sensitivity, though, you can use standard soy sauce. I also use <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases/43/no-chicken-base">Better than Bouillon No Chicken Base</a> as my vegetable broth of choice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8pUh7wnDTudeAVRJ7HNbg_PpBSBW-LQY0umqwiEyw7G83zcgMdNby0_lEeru1JcUjNg0HOHvzkQnaGXCJFbn1X9aoxKEv1fsn0O-8Hs8U_lBmHtrlcQcfhZjnEn1_jmYKM1QupH4RsK5SlXgElU1ehuZY7hKjLc3zp89oPKR-Gaea5hi4I0wUao5xqg=s768" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="765" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8pUh7wnDTudeAVRJ7HNbg_PpBSBW-LQY0umqwiEyw7G83zcgMdNby0_lEeru1JcUjNg0HOHvzkQnaGXCJFbn1X9aoxKEv1fsn0O-8Hs8U_lBmHtrlcQcfhZjnEn1_jmYKM1QupH4RsK5SlXgElU1ehuZY7hKjLc3zp89oPKR-Gaea5hi4I0wUao5xqg=w399-h400" width="399" /></a></div><br /><p style="text-align: center;"><br /></p><p>Serve this with some steamed baby bok choy, carrot slices, water chestnuts, and baked tofu (or whatever you like!) over white rice. It's delicious.</p><p><strong>Basic Vegan/GF Chinese Brown Sauce</strong><br /><em>serves 4-8, depending on thickness</em></p><p>3 tablespoons gluten free tamari or soy sauce<br />3/4 cup vegetable broth<br />1 tablespoon grated ginger<br />1 tablespoon minced garlic (optional)<br />1 tablespoon molasses<br />1 tablespoon cornstarch (less, if you prefer a thin sauce)<br />1 tablespoon rice vinegar (or apple cider vinegar to taste)<br />1/2 tablespoon toasted sesame oil (optional)</p><p>Combine tamari, broth, ginger, garlic, and molasses in a small saucepan and heat on medium. Whisk in cornstarch and continue whisking until it thickens. For a thinner sauce, remove right away; for a thicker sauce, continue whisking and cooking over low heat. Add vinegar to taste (it will thin slightly) and sesame oil.</p><p> </p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-3462939803901638072022-01-26T15:20:00.007-06:002022-01-26T15:30:42.054-06:00Chocolate Straws (aka Chocolate Twists)<p><i> Originally published February 17, 2014</i></p><p>The inspiration for these chocolate straws (or chocolate twists?) was a recipe from the <a href="http://thecanalhouse.com/">Canal House</a> ladies. I <a href="http://lesleyeats.com/2014/01/23/a-bourbon-party-at-the-antiques-and-garden-show-of-nashville/">mentioned them a few weeks ago</a> when they were in town for the Antiques and Garden show. I tell ya what, for ladies from New Jersey, they sure know how to make really fantastic pimento cheese. The deviled eggs were also fantastic, though their biscuits were a little more dense than I prefer.</p><p>Anyhoo, they have a recipe for cheese straws (<a href="http://www.nytimes.com/2009/12/02/dining/021crex.html">published here on the New York Times website</a>) that uses puff pastry instead of just flour, cheese and butter like my <a href="http://lesleyeats.com/2010/12/08/cheese-straws/">cheese straws</a>. Though I very much intend to try this with cheese, I decided I wanted to make a sweet version. I just bought a jar of the <a href="http://www.hersheys.com/spreads/">Hershey’s version of Nutella</a> (forgive me, <a href="http://www.nutellausa.com/">Nutella</a>, but I had a coupon), which I thought would be a nice little treat. And they were! These chocolate straws are delicious (and so easy!).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijWJnfkfvy6dQi5o26iiUOap0nCCN-9MPamzv1TIWRCgWob8w-990ECT8grL38NaYTBgjnX5rFPiDzzd9UGRWouBg1Xp6Qa3nulFv7zJAVwIdgRV5SQRi9W1z3Z3a8DEJvrY2kSQbuGNfUbW9QGf8MAVglz0i79onKKaiRVIaVDrR5wfTxnQ6rNvC1Fg=s1283" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1283" data-original-width="1281" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEijWJnfkfvy6dQi5o26iiUOap0nCCN-9MPamzv1TIWRCgWob8w-990ECT8grL38NaYTBgjnX5rFPiDzzd9UGRWouBg1Xp6Qa3nulFv7zJAVwIdgRV5SQRi9W1z3Z3a8DEJvrY2kSQbuGNfUbW9QGf8MAVglz0i79onKKaiRVIaVDrR5wfTxnQ6rNvC1Fg=w400-h400" width="400" /></a></div><br /><p><br /></p><p><br /></p><p>I had to experiment quite a bit to get the chocolate straws just the way I wanted them, though. Different types of twists, different temperatures, lengths, and amount of chocolate, but I finally got to the perfect recipe. We preferred the ones that were a deep golden brown and very crispy to the ones that were a little lighter and softer, so adjust the directions accordingly if you prefer something not so crisp. The reason why I used one sheet and pressed it out was to ensure that it was thin enough to be as crisp as I’d like. You can take the shortcut of putting all the chocolate on a single sheet and then putting the other sheet on top of that, but you’ll have a thicker pastry that would be softer in the middle.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7AXmmA85ymoiBxC3C0XRo3071gLQ3gi03JzYYDwhazvSZpKpiyhbHLNH4xA8N8sGuOEfCdeeGiV8QScAbOgLHaO5yTzt15hAcZvsjeNVKE1GYrHRaIQdCOY9QekwacMIkYS-3aEJ6lPTHt1GXdyJTRY9QyKmR3NMEzleN1DjtDpyThTzV3Nm_8l30mw=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="563" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7AXmmA85ymoiBxC3C0XRo3071gLQ3gi03JzYYDwhazvSZpKpiyhbHLNH4xA8N8sGuOEfCdeeGiV8QScAbOgLHaO5yTzt15hAcZvsjeNVKE1GYrHRaIQdCOY9QekwacMIkYS-3aEJ6lPTHt1GXdyJTRY9QyKmR3NMEzleN1DjtDpyThTzV3Nm_8l30mw=w563-h563" width="563" /></a></div><br /><p><br /></p><p><br /></p><p><strong>Chocolate Straws (or Chocolate Twists)</strong><br /><em>yield 4-5 dozen</em></p><p>1 box (2 sheets) of puff pastry, thawed but chilled (I used Pepperidge Farms)<br />4 tablespoons chocolate spread, divided (Nutella, Hershey’s, or another brand; I used Hershey’s hazelnut)<br />1/3 cup turbinado or raw sugar</p><p>Pre-heat oven to 400F. Remove one sheet of puff pastry from the box and return the other sheet to the refrigerator. Unfold the pastry and then fold it in half, lengthways (opposite of how it was folded in thirds). Spread 2 tablespoons of chocolate on one half of the pastry (ensuring that it’s thinner at the edges) and fold it over so that the spread is between two layers.</p><p>Sprinkle about a quarter of the sugar out on a clean work surface and place the folded pastry on top. Sprinkle more sugar on top and roll out the pastry with a rolling pin until it is about 8 inches by 14 inches and about 1/8 inch thick. Then, using a pizza wheel or sharp knife, cut the pastry into 1/2 inch thick strips. Pick up each strip and twist from both ends 4-5 times. Transfer each twist to a baking sheet lined with parchment paper, about 1 inch apart. Bake for 10-12 minutes or until golden brown and crisp.</p><p>Remove from the oven and let cool on the parchment paper before removing so that they retain their shape. Repeat with second sheet of puff pastry dough.</p><p>Notes:<br />1. The twists move around on the baking sheet a bit when they’re cooking and even untwist a little. Check on them about half-way through baking to make sure they’re still on the sheet and to straighten them up.</p><p>2. I really tight twists yields a straw that’s not as crispy because the dough doesn't open up as well and puff as much. The inside is softer and a little more doughy. Try a couple with a tight twist just to see how you prefer them.</p><p>3. I baked mine for the full 12 minutes (and just a bit longer, actually since I had to take them out and straighten them) because we liked them extra crispy.</p><p>4. As you can see in the photos, I sprinkled the sugar on the work surface before unfolding the dough, but it doesn't matter when you do it because the dough is cold and doesn't stick too well until it's rolled.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-45279654931335141172022-01-26T15:19:00.002-06:002022-01-26T15:19:12.304-06:00Orange Cardamom Cornmeal Cake<p><i> Originally published February 26, 2014</i></p><p><br /></p><p>I must admit that just a couple of months ago, I'd never even heard of a cornmeal cake. That's what I derisively call sweet cornbread, actually. But my friend, Amanda of <a href="http://loveandnachos.com/">loveandnachos.com</a> mentioned that she'd enjoyed an orange cornmeal cake made by Karl Worley of <a href="http://biscuitlovetruck.com/">Biscuit Love Truck </a>(and that I <em>really</em> needed to have it). I didn't get to have any of Karl's cake, but I decided to try making my own. I looked through all my cookbooks and didn't find a recipe, so I turned to the Google and discovered a very popular Martha Stewart recipe.</p><p style="text-align: center;"> <a href="http://lesleyeats.com/wp-content/uploads/2014/02/orange_cardamom_cornmeal_cake_2.jpg"><img alt="orange_cardamom_cornmeal_cake_2" class="aligncenter wp-image-2234" height="520" src="http://lesleyeats.com/wp-content/uploads/2014/02/orange_cardamom_cornmeal_cake_2.jpg" width="519" /></a></p><p>This recipe is also <em>easy, </em>which is not the case for many MS recipes and certainly not for most cakes. The most difficult part is zesting your orange. This recipe doesn't even require using an electric mixer. All you need is a whisk. If you don't have that, you can just use a fork. This is a great recipe to make with kids. Just make sure they don't overstir (just like with cornbread or pancakes).</p><p>Generally speaking, it's a bad idea to alter a cake recipe too much. Baking is an exact science. But I made a few adjustments to that recipe and got a really nice, pleasant cake. It's moist but not dense and not too sweet. That is partly due to using white cornmeal instead of yellow, but this is just not an overly sweet cake anyway.</p><p>The other adjustments I made included using a blood orange-infused olive oil (though I don't think it added much overall), adding a bit of vanilla extract and, most importantly, finely ground green cardamom. I also baked it in a 9-inch springform pan instead of an 8-inch round cake pan because that's what I have. If you use a cake pan, make sure it's got the contraption on the bottom to loosen the cake or line the very bottom with parchment so that this little guy will pop out nicely. If you leave it in the pan too long, it will sweat and stick. Keep that in mind. I've included some other notes as well following the recipe.</p><p style="text-align: center;"><a href="http://lesleyeats.com/wp-content/uploads/2014/02/orange_cardamom_cornmeal_cake_1.jpg"><img alt="orange_cardamom_cornmeal_cake_1" class="aligncenter wp-image-2233" height="521" src="http://lesleyeats.com/wp-content/uploads/2014/02/orange_cardamom_cornmeal_cake_1.jpg" width="520" /></a></p><p><strong>Orange Cardamom Cornmeal Cake</strong><br />adapted from <a href="http://www.amazon.com/Everyday-Food-Delicious-Recipes-Clarkson/dp/0307405109">Martha Stewart Living Magazine's Everyday Food: Fresh Flavor Fast</a></p><p>1 1/4 cup all-purpose flour<br />1/2 cup cornmeal<br />2 teaspoons baking powder<br />1 teaspoon salt<br />1 teaspoon freshly-ground green cardamom<br />1 cup sugar + 1/4 cup for dusting<br />zest of one orange<br />1/2 cup mild olive oil or canola oil<br />2 eggs<br />1/2 cup orange juice<br />1/4 teaspoon vanilla</p><p>In a small bowl, whisk together flour, cornmeal, baking powder, salt, and cardamom. Rub orange zest into sugar in a large bowl and whisk in the oil eggs, juice and vanilla until smooth. Add in flour mixture and whisk just to combine.</p><p>Brush an 8- or 9-inch round cake pan (or springform pan) lightly with oil (or oil sides and line bottom with parchment). Pour batter into the pan and sprinkle with remaining sugar. Bake at 375F in a pre-heated oven for 35-40 minutes, until the cake begins to pull away from the sides and a toothpick tester inserted in the center comes out clean.</p><p>Cool the cake in the pan on a wire rack for about 20 minutes. Then invert to a cake plate and back to the wire rack to cool completely.</p><p>Notes:<br />- I used a tangelo for a really mild orange flavor. Two tangerines or several clementines would also work well. I may try two lemons next time, though.</p><p>- I added the cardamom because I really like it, but it's not necessary. And it's just a hint. Even folks who don't like cardamom usually liked the subtle flavor combined with the orange. To get one teaspoon of green cardamom, I put six whole green pods in a coffee grinder set to "fine."</p><p>- If you want a completely white cake, you can skip the vanilla, use only orange emulsion (instead of zest and juice) and 3 egg whites with the white cornmeal. Though I think the zest would make a completely white cake really pretty.</p><p>- No mixer and just two bowls (one of which was dry) made this cake so easy to clean up, which is a huge bonus to me.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-83199650597822142902022-01-26T15:00:00.006-06:002022-01-26T15:00:35.628-06:00Spiced Squash Cider Bisque with Whole Wheat Cheddar Biscuits<p><i> Originally published March 5, 2014</i></p><p>Even though we've had a few nice days, it's still really cold and wintry here in Nashville. So I still want soup. And, actually, to me, it will still be soup weather well into May. If it's not warm enough for flip flops, it's cold enough for soup.</p><p><a href="http://lesleyeats.com/wp-content/uploads/2014/03/spiced_squash_bisque-Medium.jpg"><img alt="spiced_squash_bisque " class="aligncenter size-full wp-image-2241" height="455" src="http://lesleyeats.com/wp-content/uploads/2014/03/spiced_squash_bisque-Medium.jpg" width="454" /></a></p><p>I found the recipe for this soup on the Woodchuck Cider website. I was looking for something interesting to make with it, though I was really going for a bread. But I already had some mashed butternut squash in the freezer, so I thought I'd give this a go.</p><p>I made a number of changes to it and I think it turned out great. The smell of the cumin is a little heavier than I'd like, but the taste isn't overpowering. I also made other changes to make it vegan (even though I served it with cheese biscuits; hey, I'm trying). If you don't like a bisque consistency, just add another cup of water to get it where you want it; it won't change the taste too much at all. You may want to add a little salt, though.</p><p><a href="http://lesleyeats.com/wp-content/uploads/2014/03/whole_wheat_cheddar_biscuits-Medium.jpg"><img alt="whole_wheat_cheddar_biscuits " class="aligncenter size-full wp-image-2242" height="450" src="http://lesleyeats.com/wp-content/uploads/2014/03/whole_wheat_cheddar_biscuits-Medium.jpg" width="449" /></a></p><p>The biscuits were a real experiment. I didn't change much of the recipe (cut back on the amount of butter, added mustard) and my first bite didn't impress. But they kind of grew on me (and Mr. Eats, too). By the end of the first biscuit, I decided I liked them. However, they would definitely be better with white flour. And they're perfect with this soup.</p><p><strong>Spiced Squash and Cider Soup</strong><br />adapted from the <a href="http://www.woodchuck.com/cider/recipes.html">Woodchuck Cider recipe page</a><br /><em>serves 4 - 6</em></p><p>3 tablespoons olive oil<br />1 cup chopped onions<br />1 teaspoon ground cumin (or a bit less)<br />½ teaspoon salt<br />1 teaspoon ground ginger<br />Pinch of ground clove<br />2 cloves garlic, minced<br />2 cups cooked, mashed butternut squash* (or a 14-ounce can pumpkin)<br />1½ cups Woodchuck Hard Cider (1 12oz. bottle or can)<br />1 cup vegetable broth<br />½ cup water, plus additional for thinning<br />¼ cup red wine vinegar<br />Smoked paprika for garnish</p><p>*See this <a href="http://lesleyeats.com/2012/02/14/pasta-with-roasted-garlic-and-butternut-squash-cream-sauce/">butternut squash recipe</a> for cooking instructions. (If you can't find a whole butternut squash to roast, just check the freezer section at the grocery for frozen butternut squash. Bonus: already peeled and chopped! And doesn't require as long to cook.)</p><p>Cook oil and onions in a large saucepan over medium-low heat, stirring occasionally until onions are soft and caramel colored, about 25 minutes. Stir in spices and garlic, cook 1 or 2 minutes more, then stir in squash, Woodchuck Hard Cider, broth, water, and vinegar.</p><p>Cover the pan and cook 35 to 45 minutes or until flavors are well blended and onion is very soft. Puree the soup in a blender or processor and return to the pan. Reheat, adjust salt to taste, and stir in additional liquid if necessary. Ladle the soup into bowls and sprinkle with paprika.</p><p><strong>Whole-Wheat Cheddar Garlic Drop Biscuits</strong><br />adapted from <a href="http://www.100daysofrealfood.com/2013/04/29/recipe-whole-wheat-garlic-cheddar-biscuits/">100 Days of Real Food</a><br /><em>makes 12 biscuits</em></p><p>1 cup whole wheat flour<br />1¼ teaspoons baking powder<br />½ teaspoon salt<br />¼ teaspoon garlic powder<br />¼ teaspoon dry mustard<br />1 cup grated cheddar cheese* (4 oz of chunk cheese grated)<br />¼ cup (½ stick) melted butter<br />½ cup milk</p><p>Preheat the oven to 375F. In a medium size bowl, whisk together the flour, baking powder, salt, garlic powder, and mustard. Stir in the grated cheese using a fork. Stir in the melted butter and milk (also with a fork) until well combined, but not over-mixed.</p><p>Drop 12 heaping spoonfuls of the mixture onto a large ungreased baking sheet (evenly spaced). Bake until lightly browned, about 20 minutes.</p><p>*Use good cheese with this recipe. Just like with the <a href="http://lesleyeats.com/2010/12/08/cheese-straws/">cheese straws</a>, the quality of cheese greatly affects the taste of the biscuit. I'd suggest <a href="http://www.cabotcheese.coop/?gclid=CKSVwPy5_LwCFahlOgodJXAAnQ">Cabot cheese</a> or what I used for this one, the <a href="http://www.sargento.com/products/223/sargento-chef-blends-four-state-cheddar-shredded-cheese/">Sargento 4 State Cheddar</a> blend.</p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-72782791431559342062022-01-26T14:56:00.001-06:002022-01-27T11:43:16.371-06:00Wild West Road Trip 2017 Part 1: Colorado<p><i> Originally published August 15, 2017</i></p><p><br /></p><p>This summer, Mr. Eats, Mini Eats, and I went on an extensive road trip, nearly three weeks of seeing the sights of Colorado, Utah, Wyoming, and South Dakota (and a little of the states in between). It was by no means a culinary expedition--our focus was on national parks and monuments--but since I’ve gotten a lot of questions about the logistics, I thought I’d give some details here. Of course, I’ll include some of my favorite food-related stops as well!</p><p>Planning for the trip took nearly a year; reservations for accommodations in or near national parks during the summer book up that far in advance. The first thing I did was figure out what places we wanted to see and could reasonable drive to. Yes, I know they have those things called “airplanes,” but a) we had to take three seasons of clothing for three people and b) flying is just so unenjoyable and unpredictable these days that I didn’t want to risk it.</p><p>Our priority for the vacation was Yellowstone National Park, a place my husband and I have wanted to visit our whole lives. Our destinations also included visiting with my brother- and sister-in-law (and niece) at her parents’ house just outside Park City, Utah for the 4th of July as well as the Rocky Mountain National Park in Colorado (a favorite of ours), Grand Tetons, Devil’s Tower, and Mount Rushmore. We later added Badlands National Park to our itinerary since it was near Mount Rushmore. I wish would could have included more in Utah as well as Glacier National Park, but we didn’t want to rush our visits to the other areas.</p><p><strong>Day 1: Leave Nashville at 6:30 a.m.; lunch on the road; dinner in Junction City, Kansas; stay in WaKeeney, Kansas Super 8 (travel time, with stops: 14 hours)</strong></p><p>As I looked at the map, I decided that Colorado would be our first destination. I’ve driven straight through before, but I’m years older and have a 7-year-old, so we stayed overnight in WaKeeney, Kansas, having budgeted for about 13 hours of drive time, including breaks. It actually took a bit longer than that, so staying in Junction City, Kansas would have been better. Still, leaving at 6:30 a.m. on a Tuesday allowed us to avoid rush hour in Nashville, St. Louis, and Kansas City. We had no problems with traffic at all. But WaKeeney was just a little too far west and it was late when we arrived. But driving through Kansas is actually pretty cool. Different from years ago, now the landscape of western Kansas is covered in huge wind turbines, which look like dancers on the horizon.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpV6PtxELGlzgE-Z0Pu1Q6OAe14MdQqaqQ7t0ZCKpht87SOkineV2L20b6kW2qt66kuNVNHcN1Z1graUwKE999mZgEnaHAXaeflLwfPi_0R1FSZa3RgCBJN-9pT8HxfgSNZQdBsxnpNi1bbl8uyHX1RdA1kkNV4PdNEP3QOIVezQofXsNyjsf7YlcH1g=s768" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="768" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpV6PtxELGlzgE-Z0Pu1Q6OAe14MdQqaqQ7t0ZCKpht87SOkineV2L20b6kW2qt66kuNVNHcN1Z1graUwKE999mZgEnaHAXaeflLwfPi_0R1FSZa3RgCBJN-9pT8HxfgSNZQdBsxnpNi1bbl8uyHX1RdA1kkNV4PdNEP3QOIVezQofXsNyjsf7YlcH1g=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Turbines collecting wind energy on the Kansas plains.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEist0-VM5qThKexawHgv2KXTQ0UeyGVD8NiPr2XZR_9gVCf-3oCcSBKhyYOKw9u5z7p9fe5tv8d6yiBAhZFbasUdZme9EGSCFtv5Ortr1VRy8WjOo34hQWkrHPmmdof41o79oXimt8r64fsI8vxqaY4Td7tT18_GEP0QE_BM6M-K9r-2PQfnYss2eiz2g=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEist0-VM5qThKexawHgv2KXTQ0UeyGVD8NiPr2XZR_9gVCf-3oCcSBKhyYOKw9u5z7p9fe5tv8d6yiBAhZFbasUdZme9EGSCFtv5Ortr1VRy8WjOo34hQWkrHPmmdof41o79oXimt8r64fsI8vxqaY4Td7tT18_GEP0QE_BM6M-K9r-2PQfnYss2eiz2g=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Playground at the best Sonic I've ever been to in Junction City, Kansas. The staff was fantastic and after many hours in the car, the kid thoroughly enjoyed this large playground.</span></td></tr></tbody></table><br /><p><strong>Day 2: Leave WaKeeny and drive to Boulder, Colorado, four hours and spend the afternoon; drive from Boulder, Colorado to Estes Park, Colorado, one hour</strong></p><p>The advantage of WaKeeney was that it was only four hours away from our first vacation stop, Boulder, Colorado. Note: the interstate around Denver is a tollway that photographs your car and sends you the bill later. And it ain’t cheap. This is particularly problematic for people who rent cars (we rented a minivan) because rental companies frequently assess fees for automatic tolls.</p><p>Anyhoo, we were so excited to arrive in Boulder. Our first stop was <a href="http://illegalpetes.com/">Illegal Pete’s</a>, a local favorite on the Pearl Street mall. It’s mostly burritos and burrito bowls, but they’re huge and delicious. Afterward, we shopped, watched street performers, and got shaved ice before heading up to Estes Park.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjGVweXNQHMeMQRAiKl8aTX0sZVo-ejDYZSEKpzGVPW3KwdjtVFhp16lHKXxuDf2xdv0-_wXR24LMTQbNrbSKKcYHpLUJ4BGKBJWaLdCY1QokaiwgVbbc8ZCdWY5V_U4U4XDE6xWgwYdbm0KgbQM9T-tBrCe4SPdagz7Dcrrks0B4ULpsYDQcX7kHZ_A=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjGVweXNQHMeMQRAiKl8aTX0sZVo-ejDYZSEKpzGVPW3KwdjtVFhp16lHKXxuDf2xdv0-_wXR24LMTQbNrbSKKcYHpLUJ4BGKBJWaLdCY1QokaiwgVbbc8ZCdWY5V_U4U4XDE6xWgwYdbm0KgbQM9T-tBrCe4SPdagz7Dcrrks0B4ULpsYDQcX7kHZ_A=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">After two days of road food, this salad at Illegal Pete's was so welcome. ALL THE VEGETABLES PLEASE.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVrMDU10pz-pPTpxjJXND7AEFUtJOqZunQ6No5amGM3JRY3g8YVv5Q4wxF4reZ7Ej9CvzMBG5ONLRBBNgkWA8KmIB5-e5tACXSRkSO1s2kt7JLQ5-6i9oVwUFHPzq0n8N9w3bXWlnX2N7RTba55-fRdQ_YywKde2x7sQUBYG6pgWkVlkDI-PddXJLcgw=s1024" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="975" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVrMDU10pz-pPTpxjJXND7AEFUtJOqZunQ6No5amGM3JRY3g8YVv5Q4wxF4reZ7Ej9CvzMBG5ONLRBBNgkWA8KmIB5-e5tACXSRkSO1s2kt7JLQ5-6i9oVwUFHPzq0n8N9w3bXWlnX2N7RTba55-fRdQ_YywKde2x7sQUBYG6pgWkVlkDI-PddXJLcgw=w381-h400" width="381" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Enjoying a shaved ice on the Pearl Street Mall in Boulder.</span></td></tr></tbody></table><br /><p>Though we prefer to stay in Boulder, for this trip, I felt Estes Park was a better idea (and I was right). We need a condo with bedrooms and more home-like accommodations, which is easier to find in Estes Park. It’s also much closer to the park entrance and there’s lots to do for my very extroverted kid. We stayed at the Lofts at Estes Park on Riverside, which was walking distance to all the downtown shopping and restaurant district as well as to a playground and park area. The balcony of the condo overlooks the Big Thompson River as it flows through the town, which is spectacular.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyoUzo6X5PRUY0aTBb3O8xjgerELSMQKGvv8n9v8ZEApz_AEiNNs-jgV1yoeP0V0Eg71ncl7BGmnlTdgU5J8PShNooCJnOf4VEOuC7GTnOa0tqTFs5BhTa_V2DscL2iAYaBSQc2eP2M8quAzhC06DQDbBnBiOWeRpzPAIm2PDIboQj2S2ihHqyK6ZJVA=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyoUzo6X5PRUY0aTBb3O8xjgerELSMQKGvv8n9v8ZEApz_AEiNNs-jgV1yoeP0V0Eg71ncl7BGmnlTdgU5J8PShNooCJnOf4VEOuC7GTnOa0tqTFs5BhTa_V2DscL2iAYaBSQc2eP2M8quAzhC06DQDbBnBiOWeRpzPAIm2PDIboQj2S2ihHqyK6ZJVA=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Enjoying a local brew on the patio of Poppy's in Estes Park. The Big Thompson River is in the background. A great place for dinner.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjgCa_hrp2VOiZkLBfrcMV7-uYdz7KhzrBXvqd56K9hsCnm0nPofjJOBPVYS06LEJC2-03ffKTELZoXSWJFcrxTTsZA7XV95Sax5tUbTXWvohuGnEem5pzHoMffIM8KD9FO7dCElECV4_Kcxu9qVBMIfQHSgc7mlAiUXxk90N15Y-5EFglRh_ref9ybw=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjgCa_hrp2VOiZkLBfrcMV7-uYdz7KhzrBXvqd56K9hsCnm0nPofjJOBPVYS06LEJC2-03ffKTELZoXSWJFcrxTTsZA7XV95Sax5tUbTXWvohuGnEem5pzHoMffIM8KD9FO7dCElECV4_Kcxu9qVBMIfQHSgc7mlAiUXxk90N15Y-5EFglRh_ref9ybw=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Two of our pizzas at Poppy's they're deceptively hearty! We couldn't finish them, so we got two meals out of one dinner.</span></td></tr></tbody></table><br /><p>Also nearby was <a href="http://poppyspizzaandgrill.com/">Poppy’s Pizza</a>, a really great little restaurant with wonderful salads and pizzas and a patio right next to the river. It was very reasonably-priced and we actually all got two meals out of our pizzas (thankful to have a full kitchen at the condo).</p><p><strong>Day 3: Rocky Mountain National Park Trail Ridge Road, Alpine Visitor's Center, Tundra, Continental Divide, Lake Irene</strong></p><p>I had to be flexible on our itinerary to allow for rainy days (rainy afternoons are almost a certainty in most mountain areas, though). I had plans that could be adjusted based on weather. So for our first day in the park, we got out early and drove along Trail Ridge Road all the way up to the tundra, Alpine Visitors Center, over the Continental Divide and down to Lake Irene. We hiked several trails at the high altitudes, which was tough for the first day, but took it easy for the rest of the day. We had a nice picnic at Lake Irene (I took a cooler so we could take food) and Mini got to play with some other kids in a meadow. We also saw lots of wildlife, including bighorn sheep, which I’d never gotten to see in person.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBDmFSSpRcMhcd_Q2UktyNk7p5pTrr8dq71jdhHNxNkItyLNrbN97t_B6pq0IBTP-ny362Wu4f3LBCSIM3vIlpeDRpawbshORxL9_42y9Oirzw-KFZC3LepdRB4sl32p2OK_DmP_Q8pDFi9AArlkh1PaDR9agQAU05-dq3ReKGrHTixg-LTdK77kdcqQ=s871" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="871" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBDmFSSpRcMhcd_Q2UktyNk7p5pTrr8dq71jdhHNxNkItyLNrbN97t_B6pq0IBTP-ny362Wu4f3LBCSIM3vIlpeDRpawbshORxL9_42y9Oirzw-KFZC3LepdRB4sl32p2OK_DmP_Q8pDFi9AArlkh1PaDR9agQAU05-dq3ReKGrHTixg-LTdK77kdcqQ=w353-h400" width="353" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">At the top of the trail at the Alpine Visitors Center</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjg3naatKTwQ8IwDzaHZLODBqlUkqmaL0gncoiBMbXblOu7IXQkCbqrnwBNTG5venxYsT43Cu4_ZfDq9CriqOH0E9dqvTfIhyHtxJYKqmsKVhbZ_I_yCjcPOJJR7jSy-NPGXL6TdFEULrlqovFWjvtnEMUACb5pX3PCpZqRtGadgcoXb8JsG_VR2xXKQ=s768" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="660" data-original-width="768" height="344" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjg3naatKTwQ8IwDzaHZLODBqlUkqmaL0gncoiBMbXblOu7IXQkCbqrnwBNTG5venxYsT43Cu4_ZfDq9CriqOH0E9dqvTfIhyHtxJYKqmsKVhbZ_I_yCjcPOJJR7jSy-NPGXL6TdFEULrlqovFWjvtnEMUACb5pX3PCpZqRtGadgcoXb8JsG_VR2xXKQ=w400-h344" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">View from the tundra.</span></td></tr></tbody></table><br /><p><strong>Day 4: Denver Museum of Science & Nature, Boulder Creek Path, Chautauqua Dining Hall</strong></p><p>The next day (a Friday), the weather in RMNP was projected to be rainy, so we drove to Denver to visit the Denver Museum of Science and Nature. It’s huge and there were several special exhibits I liked (particularly about minerals and gemstones and Colorado’s mining history) but a large portion was dedicated to dioramas of various places and wildlife that was taxidermied. It was like a macabre zoo. But Mr. and Mini loved it.</p><p>On the way back to Estes Park, we stopped back by Boulder to walk along the Boulder Creek Path and have an early dinner at the <a href="https://www.chautauqua.com/dining-hall/overview/">Chautauqua Dining Hall</a>. Mr. Eats indulged in western specialty meats (bison meat loaf!) and I had a wonderful vegetable pasta. Mini Eats had mac and cheese and a generous bowl of mixed fruit. We also toasted the beginning of our vacation with two spectacular cocktails. After dinner, Mr. Eats strolled around the base of the Flatirons while Mini and I hung out at the playground. After four days of interacting with mostly just her parents, she was happy to make some new friends.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivMWJoT0w8Hzu4sEG_MgA_sbO6a93JEGNUP7w-245_i3uhEiGtPEqyUQRI3eEV0sMvODhwBbKN2729sJHGF5WCSJkxpesB7zuCIFCcNqGerBM5_uopmFZhlBSVJ3TUT8bLl8oWYx5wiaZ-5HZvJFzb-hC2l_YhNWlcik0Tm2W7Y-fQ2OcbOI9xetE7hA=s480" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="477" data-original-width="480" height="398" src="https://blogger.googleusercontent.com/img/a/AVvXsEivMWJoT0w8Hzu4sEG_MgA_sbO6a93JEGNUP7w-245_i3uhEiGtPEqyUQRI3eEV0sMvODhwBbKN2729sJHGF5WCSJkxpesB7zuCIFCcNqGerBM5_uopmFZhlBSVJ3TUT8bLl8oWYx5wiaZ-5HZvJFzb-hC2l_YhNWlcik0Tm2W7Y-fQ2OcbOI9xetE7hA=w400-h398" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Chautauqua Dining Hall with the Flatirons in the background.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhq5O1zyTAauhyGoOpvu5coQe1Y8cQhyHDo3kmT1N5vgs2BbLGg2Q3i0TOqqh5gRAwcmjzMkYBX9AdqpfNGeMCXVlE470CdZC20hFAmV9whr9pneh0Q2yCEBXaa4cKPc1ESd6HBBuKo2hD9wZoqVdLhOWODfidndZsr7JOsmUE0fRKGcErrQJDw57zM3w=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhq5O1zyTAauhyGoOpvu5coQe1Y8cQhyHDo3kmT1N5vgs2BbLGg2Q3i0TOqqh5gRAwcmjzMkYBX9AdqpfNGeMCXVlE470CdZC20hFAmV9whr9pneh0Q2yCEBXaa4cKPc1ESd6HBBuKo2hD9wZoqVdLhOWODfidndZsr7JOsmUE0fRKGcErrQJDw57zM3w=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Cocktails! Black Forest (whiskey, ginger, blackberries, soda & mint) and Ginger Pear Mule</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcne3eixxcBRPuy9nYN0hmvuG8gRVzOAAlcczuZaZFNbGbkdDgHw1Qd2jhxEs6pD6OU_ykpQeeetpzHJSqdFpFDXL_b6wd1cFh8bh2fQyvPu5XAeG6Hz_bmsoGZdFMD0DALgdxVeIjZ-YU2qtCK-1mEGS0PvTCwkQSqG3w6xR-stsONUyckSnALOM8tA=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcne3eixxcBRPuy9nYN0hmvuG8gRVzOAAlcczuZaZFNbGbkdDgHw1Qd2jhxEs6pD6OU_ykpQeeetpzHJSqdFpFDXL_b6wd1cFh8bh2fQyvPu5XAeG6Hz_bmsoGZdFMD0DALgdxVeIjZ-YU2qtCK-1mEGS0PvTCwkQSqG3w6xR-stsONUyckSnALOM8tA=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Bison meat loaf</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEit8THjie_Q6QnfmJvOgi3rVYPmy1sav6Ai2ZdnXfxreyF2iQ6lpRa27w3b-eP8X7BuPTu-rMj3Ut0zD4Sc3Oqb7n6lejJwKDlMqnI2d44ai4DjiM12vmdm9TRAJXoQy9MjyxdQHVwfTNKvzwm7D8D0CrIGUMLfv0bDWxbTHsIL_kpX7rGJFbOHvmnCwg=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEit8THjie_Q6QnfmJvOgi3rVYPmy1sav6Ai2ZdnXfxreyF2iQ6lpRa27w3b-eP8X7BuPTu-rMj3Ut0zD4Sc3Oqb7n6lejJwKDlMqnI2d44ai4DjiM12vmdm9TRAJXoQy9MjyxdQHVwfTNKvzwm7D8D0CrIGUMLfv0bDWxbTHsIL_kpX7rGJFbOHvmnCwg=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Garganelli with squash, peas, tomato, and nicoise olives in a tomato fondue</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTHoEOPV62YFDwnD-hlohWFKuvvhHSJU5PwLgvfVH8bxeQttZ1HdUcHDnd4SlFle_gE6gDITzNvSEa6egxgfGEurIqtr3bkx5VIW5-RgGsM_A3sNVObW0eIi7M-Xdzrv-9kJtQZDiPRQ3P9-IfehRSzjAAjGtgv1gmWp1uO56ASdB66jlg06bXsU6MHw=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTHoEOPV62YFDwnD-hlohWFKuvvhHSJU5PwLgvfVH8bxeQttZ1HdUcHDnd4SlFle_gE6gDITzNvSEa6egxgfGEurIqtr3bkx5VIW5-RgGsM_A3sNVObW0eIi7M-Xdzrv-9kJtQZDiPRQ3P9-IfehRSzjAAjGtgv1gmWp1uO56ASdB66jlg06bXsU6MHw=w400-h400" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Mini Eats enjoying the mac and cheese and mixed fruit</span></td></tr></tbody></table><br /><p><strong>Day 5: The Stanley Hotel, RMNP Cub Lake hike, Colorado Cherry Company</strong></p><p>On our third day in Estes Park (a Saturday), we started with breakfast at The Stanley Hotel. Reservations don’t fill up for the restaurant, but they do for the ghost tour, so we had to skip that. We did get to enjoy walking around the grounds of the hotel and enjoying the spectacular weather.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPS22rZU_mo0jHjfORJgMwWB2KIjSd2T13fWVswXky8u0TG0oCMWef6vJ1uxG6Pqbixj5yXkZf0vtFXMNosi-PG5fwG6yhPtXdsl9N-rg2a7F7qiOr-LylZBMJtHDnorQDDx2uNnss1k7pNHX2Sog3vF1QnnhHUF4NVDA0GBIfX59Ypa6ZlbHLE99dvg=s768" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="705" data-original-width="768" height="368" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPS22rZU_mo0jHjfORJgMwWB2KIjSd2T13fWVswXky8u0TG0oCMWef6vJ1uxG6Pqbixj5yXkZf0vtFXMNosi-PG5fwG6yhPtXdsl9N-rg2a7F7qiOr-LylZBMJtHDnorQDDx2uNnss1k7pNHX2Sog3vF1QnnhHUF4NVDA0GBIfX59Ypa6ZlbHLE99dvg=w400-h368" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">View of Estes Park from The Stanley Hotel</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEis3fIEssFTHoYwMSR0sRBI8VCal68rbqzCbd13sGNMkpK18hCwEOUw1_toO9jN3idh1N2EtiBgZy2-DEt_yjdg-RUIPivCq0aKy4Z_zCbrYs8uU-7tb9WHyiN6XVkAoo9RQAaeEDGQmxw5wtfNK-vgSUm-YF0EzNMlqXW0kt3vRkj7_Y3kY3wtbub9uA=s768" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="768" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEis3fIEssFTHoYwMSR0sRBI8VCal68rbqzCbd13sGNMkpK18hCwEOUw1_toO9jN3idh1N2EtiBgZy2-DEt_yjdg-RUIPivCq0aKy4Z_zCbrYs8uU-7tb9WHyiN6XVkAoo9RQAaeEDGQmxw5wtfNK-vgSUm-YF0EzNMlqXW0kt3vRkj7_Y3kY3wtbub9uA=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Playing on the lawn of The Stanley Hotel</span></td></tr></tbody></table><br /><p> Afterward, we went back to RMNP. Since it was already mid-day, we opted for the less-busy trails accessible by shuttle from the park-and-ride. The plan was to do the Cub Lake and Fern Lake trails (which are connected), but I mis-read the information about the length and elevations. So, we ended up doing just Cub Lake, but it was about six miles with a 1,000 foot climb in elevation. We didn’t have enough water or snacks to make it to Fern Lake. I was also concerned about missing the shuttle back to the park-and-ride, since we were out for six hours. It was more stressful than I’d planned, but it was a beautiful trail and we got to see a mink (or ferret) catch a snake right next to us and also have fish nibble our toes. After finishing this exhausting hike, we drove out to Lyons to eat at The Colorado Cherry Company. Pies, and cobblers, and ice cream for all.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9plrPrV6OltaN4QrxUo0Fzx3mZZp0MH-pXjU61G4udEfu-OaiyUIRb1mVJ5RFzk46-Xo-TYTg_E9ga5vdeoo_2pYbE7uVylhljHILXCBKPlfhPpRS13K2rpiDaqNrRD6SET0_civiJyZUrsfHI-Tx1q4W9BnJ6VEJQra9nVPD7y2aKpQ5nAD74aabbg=s768" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="768" height="354" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9plrPrV6OltaN4QrxUo0Fzx3mZZp0MH-pXjU61G4udEfu-OaiyUIRb1mVJ5RFzk46-Xo-TYTg_E9ga5vdeoo_2pYbE7uVylhljHILXCBKPlfhPpRS13K2rpiDaqNrRD6SET0_civiJyZUrsfHI-Tx1q4W9BnJ6VEJQra9nVPD7y2aKpQ5nAD74aabbg=w400-h354" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8cRC0p42MTexQ2bhrEjWIkQCTLywa8oRP1JWrUYDgcrlEBbu6AD-Lhi_x-NsV8uGwaocevqgpYe5du7Abl0ZT8Qy0rX19SffMV1-vY3-OfrsCJRje26XNhq4ZdyszY0naZ9A_yED9kRRXmUTbbzWSF_L-pxe9bvA5ZcBFwk7I4sXiAkdHvGX3NrE7Gw=s640" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="518" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8cRC0p42MTexQ2bhrEjWIkQCTLywa8oRP1JWrUYDgcrlEBbu6AD-Lhi_x-NsV8uGwaocevqgpYe5du7Abl0ZT8Qy0rX19SffMV1-vY3-OfrsCJRje26XNhq4ZdyszY0naZ9A_yED9kRRXmUTbbzWSF_L-pxe9bvA5ZcBFwk7I4sXiAkdHvGX3NrE7Gw=w324-h400" width="324" /></a></div><br /><p><strong>Day 6: RMNP popular lake trails</strong></p><p>On Sunday, we got up early to do the popular hikes, since we knew the crowds would be heavy (this was July 2; the 4th of July holiday is the busiest for national parks). We barely made it into one of the last parking spots at the park-and-ride and then headed to Nymph Lake and Dream Lake. Dream Lake was a real treat and worth the climb in elevation and across creeks and snowbanks. There’s a spectacular waterfall, too.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFj8VmXwKtM_eHYO5CAyvK8Ea0aVc9CI66PFynLMH6FCsu1PBdX4bFPKOstpWKnCasMRJS8lZ5xGpbROOjIRyx8DdahxNTlM1PY7xZHCXSHRX_hsKydFwhVflWjDeHnWIu4_hSkrZHNDSl6Np-3kLoaJz4oy5YuwQY_vnlKa-OAACVUHz17jQmO_wxwg=s920" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFj8VmXwKtM_eHYO5CAyvK8Ea0aVc9CI66PFynLMH6FCsu1PBdX4bFPKOstpWKnCasMRJS8lZ5xGpbROOjIRyx8DdahxNTlM1PY7xZHCXSHRX_hsKydFwhVflWjDeHnWIu4_hSkrZHNDSl6Np-3kLoaJz4oy5YuwQY_vnlKa-OAACVUHz17jQmO_wxwg=w334-h400" width="334" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOft03wQRnFv7rPn3iybioQc2LHrlA1mOg0W1tI_53VAqOIG7nTyxDVoWQZBpYr0_CDQ_XKMVX6hfaTyPVTrbGWuNcw9nI2Yl0fYHtJfqEk2LFFsDbv7_hqSRRuKQDwnUN4l3bhF7X5UWlQPaKAVxJdusAeKVqSsb7Q43HN143YliZYRzOeebTSfH7EQ=s1024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOft03wQRnFv7rPn3iybioQc2LHrlA1mOg0W1tI_53VAqOIG7nTyxDVoWQZBpYr0_CDQ_XKMVX6hfaTyPVTrbGWuNcw9nI2Yl0fYHtJfqEk2LFFsDbv7_hqSRRuKQDwnUN4l3bhF7X5UWlQPaKAVxJdusAeKVqSsb7Q43HN143YliZYRzOeebTSfH7EQ=w300-h400" width="300" /></a></div><br /><p>After finishing those trails, we visited Bear Lake (the easiest and most popular trail in the park) and then headed to Sprague Lake for a late picnic lunch. It was once the home to a resort and is still a really fun place to have a picnic since you can play in the creek nearby.</p><p>Later, we had leftovers from dinner at the Chautauqua and toasted our last night in town with mead from the nearby <a href="http://www.redstonemeadery.com/">Redstone Meadery</a>.</p><p>Next up, <a href="http://lesleyeats.com/2017/10/11/wild-west-road-trip-2017-part-2-utah-and-wyoming/" rel="noopener" target="_blank">Part 2: Midway, Utah and Teton Village, Wyoming </a> and <a href="http://lesleyeats.com/2017/11/07/wild-west-road-trip-2017-part-3-eastern-wyoming-and-south-dakota/" rel="noopener" target="_blank">Part 3: Eastern Wyoming and South Dakota</a>.</p><p> </p>Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0tag:blogger.com,1999:blog-8210893914479574505.post-53524580491102075172022-01-26T14:48:00.007-06:002022-01-27T11:31:56.632-06:00Wild West Road Trip 2017 Part 2: Utah and Wyoming<p> <i>Originally published October 11, 2017</i></p><p><br /></p><p>After <a href="http://lesleyeats.com/2017/08/15/wild-west-road-trip-2017-part-1-colorado/" rel="noopener" target="_blank">visiting Colorado</a>, our next stop was Midway, Utah just outside of Park City in the Heber Valley. It’s where my sister-in-law’s parents live and was a great stop over the 4th of July holiday, which is the busiest time of the year in national parks. My brother-in-law, sister-in-law, and niece flew out to meet us and show us around for our short time there, which was really fun. Her parents were fantastic hosts, too so I don’t have very many food or lodging recommendations for the area.</p><p>After leaving Utah, we embarked on the very unknown portion of our trip, to Jackson Hole, Wyoming, which served as our base for visiting Yellowstone National Park and Grand Tetons National Park. Neither my husband and I had ever visited before, but I had gotten a lot of advice about how to make the most out of a visit to the area. It’s essential to plan for a trip well in advance (just like to the Rocky Mountain National Park area) because lodging (particularly inside the parks) fills up quickly, up to a year in advance or earlier.</p><p><strong>Day 7: Leave Estes Park at 9 a.m. for Midway, Utah (travel time: 8 hours with stops)</strong></p><p>The drive to Utah took us east along the Big Thompson River and up through Fort Collins and into Wyoming to I-80 at Laramie. We took I-80 across southern Wyoming to Midway, which is just south of Salt Lake City, which is on the eastern edge of Utah. The scenery all along the route was just stunning as it changed from the mountains to buttes and rocks to prairies with wind farms and back to snow-capped mountains. I-80 is lined with signs about what to do when the interstate closes due to weather as well as snow fences, so it was very different from the interstate landscape of the south.</p><p>Midway is in the Heber Valley, with a view of Park City and Deer Valley’s ski areas, which turn to ATV trails in the summer. It’s a beautiful area.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1GL2PpanVMb8Vr57FobD-6krQyj-5_8-ByflR5rNx2MOkTe4E2hhOVVH8eNyKgIoiv0lzIxHI_u38AL7M-6evY3Y0NGdbp-2p0Zac-EPHU5Otx3GfTLjRD79S94CUzJ0D3Dsy5AiqZsto2JY8MGpR0nb_uWA7gpxHvBlBcYIaZ-Hg1SJOOOLl_XCH1A=s750" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="457" data-original-width="750" height="244" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1GL2PpanVMb8Vr57FobD-6krQyj-5_8-ByflR5rNx2MOkTe4E2hhOVVH8eNyKgIoiv0lzIxHI_u38AL7M-6evY3Y0NGdbp-2p0Zac-EPHU5Otx3GfTLjRD79S94CUzJ0D3Dsy5AiqZsto2JY8MGpR0nb_uWA7gpxHvBlBcYIaZ-Hg1SJOOOLl_XCH1A=w400-h244" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Heber Valley</span></td></tr></tbody></table><br /><p><strong style="font-size: 1rem;">Day 8 (4th of July!): Midway, Utah</strong></p><p>Much of the day was spent preparing for the neighborhood parade, but we did get a chance to visit <a href="https://hebervalleyartisancheese.com/" rel="noopener" target="_blank">Heber Valley Artisan Cheese</a> for cheese curds and ice cream. Huckleberry (which is just another name for the wild blueberry) is one of the most popular flavors of ice cream (and just about everything else from syrup to lip balm) in this area, so I definitely had to try the huckleberry ice cream, which was delicious. I’m also a sucker for fresh, squeaky cheese curds (they have several flavors, but plain white cheddar is my favorite).</p><p>After the parade, the whole neighborhood has a party and watches the fireworks launched from Memorial Hill.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGSwpS7Z4nMtPM7PD89JDNaWur-GO76cJF3qMF5Vu6_GenaQvobUaqEiNuwt8rO5nutzFso-SVblEHHf9aDyKPAGF9STQQ9CB4cHbOV_PQ4TuqQWr3c8AAZRqvNhkWsbDfflCDIB3frUubE08AXSHgID0eye7_D-8tW0Z2FYjkVWsJP12DrNlkamj0-g=s742" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="494" data-original-width="742" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGSwpS7Z4nMtPM7PD89JDNaWur-GO76cJF3qMF5Vu6_GenaQvobUaqEiNuwt8rO5nutzFso-SVblEHHf9aDyKPAGF9STQQ9CB4cHbOV_PQ4TuqQWr3c8AAZRqvNhkWsbDfflCDIB3frUubE08AXSHgID0eye7_D-8tW0Z2FYjkVWsJP12DrNlkamj0-g=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Heber Valley Artisan Cheese</span></td></tr></tbody></table><br /><p><br /></p><p><strong>Day 9: Park City, Utah</strong></p><p>My brother-in-law and sister-in-law took my husband and me into Park City to walk around downtown. We stopped for beers and snacks first at Wasatch Brewery and again later on in the day at the No Name Saloon. It was fun to see this area on a quiet day; I’d only seen pictures taken of it during the Sundance Film Festival.</p><p><strong>Day 10: Leave Midway, Utah for Teton Village, Wyoming (travel time with stops, about 6 hours)</strong></p><p>To serve as a home base for our visits to Yellowstone National Park and the Grand Tetons National Park, I chose Teton Village, Wyoming. It is a quiet and small community of resort hotels, condominiums, and single family homes. We stayed at <a href="http://www.eaglesrestcondominiums.com/" rel="noopener" target="_blank">Eagle’s Rest Condominiums</a>, at the base of the Jackson Hole ski area, walkable to the community playground, a handful of restaurants, and to the famous Jackson Hole Aerial Tram. Teton Village is much less crowded than Jackson proper and is closer to the entrance of the parks.</p><p>The drive from Midway took us along the border of Idaho and Wyoming, which we crossed several times. It was beautiful and the weather was clear but hot. We even got to see a moose (with head submerged) in a river alongside the highway. </p><p>In Afton, Wyoming the area known as Star Valley, we stopped for a mid-afternoon snack at Taco John’s. We didn’t know much about it, but we were intrigued. Out west, they’re big fans of mixing Tex Mex cuisine with tater tots. Nachos with tater tots as a base instead of tortilla chips? Yes, please.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYMTi3trs4E0gOkfK0L33iQTPk7xx31FF2PSLiVdf2VFi3rmQH1jaQd2CPlptq6ScQddcb4YPhQLxKtSuH2W-HRpS2j8W7ujj-_2kBoM-QDusQ8vtielgkjUfvxchUrzyOMpcy_jShhNLLQKZ_UshXyy7xM1WsqeMA5T-ArQ0R1iT2oBNXeP4uRoOvEw=s980" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="735" data-original-width="980" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYMTi3trs4E0gOkfK0L33iQTPk7xx31FF2PSLiVdf2VFi3rmQH1jaQd2CPlptq6ScQddcb4YPhQLxKtSuH2W-HRpS2j8W7ujj-_2kBoM-QDusQ8vtielgkjUfvxchUrzyOMpcy_jShhNLLQKZ_UshXyy7xM1WsqeMA5T-ArQ0R1iT2oBNXeP4uRoOvEw=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wyoming</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi07tthu1J9LTwXVaqkqx2Q23Fkkpx83YzdIcgnujgNnjznAOyqf1aBuuUYnZTUyu-Qm8oKTbEyDMySd1yek9-tZFqIx1NVXXqtLqdOliM1GUSDhsibZEk76Hm0r93gXEgBfH8eI0gthv0BCZVnh4Rc8bqz9r-odnOw74r-rPJrGXug9pk2z-gPHORukA=s679" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="679" data-original-width="509" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi07tthu1J9LTwXVaqkqx2Q23Fkkpx83YzdIcgnujgNnjznAOyqf1aBuuUYnZTUyu-Qm8oKTbEyDMySd1yek9-tZFqIx1NVXXqtLqdOliM1GUSDhsibZEk76Hm0r93gXEgBfH8eI0gthv0BCZVnh4Rc8bqz9r-odnOw74r-rPJrGXug9pk2z-gPHORukA=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Taco Time, Afton, Wyoming</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYEObVQ6G_Scv2DUt7fnuHDWHdbpOgJBM2LisZh6KHZy0zHElO9EIWLxgaJ_mpkzZs2dwjTb2uHW6VSJiiWjd8m2-YEHXYcw33Sne2xeSYSD-gKmt5x1iUbqAX4oF3i67ppmRN-L_iJqITNPQGbw9Aozer2MjLj6Zvr4tjOWK6_RKEOGYAJxsTvZU1Tw=s618" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="412" data-original-width="618" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYEObVQ6G_Scv2DUt7fnuHDWHdbpOgJBM2LisZh6KHZy0zHElO9EIWLxgaJ_mpkzZs2dwjTb2uHW6VSJiiWjd8m2-YEHXYcw33Sne2xeSYSD-gKmt5x1iUbqAX4oF3i67ppmRN-L_iJqITNPQGbw9Aozer2MjLj6Zvr4tjOWK6_RKEOGYAJxsTvZU1Tw=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">View of Jackson Hole ski area from Eagle's Rest</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNUHBSMVD3oQkmSPBY9b-Hwcw8yquuwvapTRM5sAGLzvJ3VS4aDlYASmB1oXP5XCT8vKKDn4JcGSVEJZI9kIcMGqvOrk5jVPr5_N4Li5oWo7Zx_SLhOJfDjaXaHKyD788DNBvyHUXWeH1Mx8JSTokYtp5kHdpEl6sFmhLfMK__5FYJKlu4q5-L8Vj4GA=s610" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="610" data-original-width="458" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNUHBSMVD3oQkmSPBY9b-Hwcw8yquuwvapTRM5sAGLzvJ3VS4aDlYASmB1oXP5XCT8vKKDn4JcGSVEJZI9kIcMGqvOrk5jVPr5_N4Li5oWo7Zx_SLhOJfDjaXaHKyD788DNBvyHUXWeH1Mx8JSTokYtp5kHdpEl6sFmhLfMK__5FYJKlu4q5-L8Vj4GA=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Petting a foal in Teton Village</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-mEJu9oZlN_l7R1JrYXhOG52NqMZNPYx7eq7il9r2NMvNf4P70wfvnbhMUDyEfcpvwfeblmr8aLClk9525hAYvs0ItXSKKEBDdPfU5tIctkusix0ETDhhdFTCPVWjXI5D22n2G2XIS4HgdIeMyHXawVMBp_guDuiosPCHxqAjq0KjFO1l9zmoVG6eNQ=s653" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="653" data-original-width="436" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-mEJu9oZlN_l7R1JrYXhOG52NqMZNPYx7eq7il9r2NMvNf4P70wfvnbhMUDyEfcpvwfeblmr8aLClk9525hAYvs0ItXSKKEBDdPfU5tIctkusix0ETDhhdFTCPVWjXI5D22n2G2XIS4HgdIeMyHXawVMBp_guDuiosPCHxqAjq0KjFO1l9zmoVG6eNQ=w268-h400" width="268" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Teton Village playground</span></td></tr></tbody></table><br /><p><br /></p><p><strong>Day 11: Yellowstone National Park with Buffalo Roam Tours</strong></p><p>We didn’t have much time to spend in the area and I had gotten a lot of tips regarding Yellowstone (what to see, what to skip, and what to expect). Since I knew this would be the most crowded time of the year, I opted to book a tour with <a href="https://buffaloroamtours.com/" rel="noopener" target="_blank">Buffalo Roam Tours</a> so we wouldn’t miss the best spots. Our guide picked us up at 7:15 a.m. and spent the day making sure we saw lots of wildlife and all the best parts of the part. We were able to see all the highlights in a day (which was about 13 hours) and more iconic wildlife than I’d ever seen. The guide was great for making sure we got to see Old Faithful blow, eat at the best restaurants in the park, get the best photos, and see everything since neither of us had to worry about driving. He even helped Mini Eats get her Junior Ranger certification.</p><p>Among the highlights was seeing a moose calf nursing with his mother, the Lower Falls of the Grand Canyon, Old Faithful, the Grand Prismatic, the hot springs, <a href="https://www.yellowstonenationalparklodges.com/lodgings/hotel/old-faithful-inn/" rel="noopener" target="_blank">The Old Faithful Inn</a>, and herds of bison, elk, and pronghorns (generally known as antelopes).</p><p>After such a long day, we were happy to dig into some takeout from <a href="http://www.tetonthai.com/" rel="noopener" target="_blank">Teton Thai</a>, a great little restaurant in the Village.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiepNxw3ljyZwsrsDG4Vfk9LVzcO-YQD4baM7oE-Y_Z7K1CrlD9qI3t9ldH3esBejYl6O9vF8kJxugEeL3hMPquatpAGnN-zKVSVbCBQB6HMt6o5D_MPbq_yDm4VAb-vTI410s01AZAZK9gl90TEzmNuiAMFBwEY_RnqfvtDw0SYy47U5IOdlhSPknsg=s523" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="523" data-original-width="392" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiepNxw3ljyZwsrsDG4Vfk9LVzcO-YQD4baM7oE-Y_Z7K1CrlD9qI3t9ldH3esBejYl6O9vF8kJxugEeL3hMPquatpAGnN-zKVSVbCBQB6HMt6o5D_MPbq_yDm4VAb-vTI410s01AZAZK9gl90TEzmNuiAMFBwEY_RnqfvtDw0SYy47U5IOdlhSPknsg=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yellowstone Falls</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpsDojsgXSpF5EN0dZEvuba-ZhJk3hHvXuEz026fEl1ND5MvRGY3wQFu9G5XrVNYxy1ldD9-u8BHdLfpPpX1uXK3VbFCeHJ1qFxQlMMJJj2_xAJJPU7dHHYyRn-YIloGxLW6_1ID6xWVSV7wLpbMOq36SDyt3EUr2ucBT1YbvQKgIZqf0sQLAfViSMmg=s523" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="523" data-original-width="392" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpsDojsgXSpF5EN0dZEvuba-ZhJk3hHvXuEz026fEl1ND5MvRGY3wQFu9G5XrVNYxy1ldD9-u8BHdLfpPpX1uXK3VbFCeHJ1qFxQlMMJJj2_xAJJPU7dHHYyRn-YIloGxLW6_1ID6xWVSV7wLpbMOq36SDyt3EUr2ucBT1YbvQKgIZqf0sQLAfViSMmg=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">geyser</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi05_kDqX2w4U3Yd9d1u46qYk8mMJnT7w-idgkpRe9fxmJi0GsO-8-uO6beYgkMqV_SCOB7gMO7JY7IsQjrwhVeaoQhf-sOa2yObYUWiW6ZNe8y1OKhWMFqZXKu7HD8-VL20ihbxGJtAB4TUJ94PKYpTyryuwQ5sHTr1lhCAfc_RlWSJYsOBrq9WNlAow=s784" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="784" data-original-width="588" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi05_kDqX2w4U3Yd9d1u46qYk8mMJnT7w-idgkpRe9fxmJi0GsO-8-uO6beYgkMqV_SCOB7gMO7JY7IsQjrwhVeaoQhf-sOa2yObYUWiW6ZNe8y1OKhWMFqZXKu7HD8-VL20ihbxGJtAB4TUJ94PKYpTyryuwQ5sHTr1lhCAfc_RlWSJYsOBrq9WNlAow=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Old Faithful</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrrsCwGXkBNj_S_qyWqFKtmJHLYfgNVfi0CCcAfYZNZdlIkMAmAsd45REbGuH-Q5y4gZpFPJPknoiD9afFy3FIkpxyz36UXg4Vk9Hj46XvS9fiJHUYZALZPcDwmaQ4CchU6qEerTobUP7KaMoAW3i9jt8c8BwvJ48SXMrOxoXBZeQcLjWPYLqwjZDV3g=s618" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="618" data-original-width="469" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrrsCwGXkBNj_S_qyWqFKtmJHLYfgNVfi0CCcAfYZNZdlIkMAmAsd45REbGuH-Q5y4gZpFPJPknoiD9afFy3FIkpxyz36UXg4Vk9Hj46XvS9fiJHUYZALZPcDwmaQ4CchU6qEerTobUP7KaMoAW3i9jt8c8BwvJ48SXMrOxoXBZeQcLjWPYLqwjZDV3g=w304-h400" width="304" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Old Faithful Inn</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhliJwD1aps_tNNPNpfvfyyFMD3qf05SVXs4LeGpRbtnk13m7fzeeWOBFo2b3Cwb0xN51pxIQgzazcXXzWvPIzaC8BKzGjsKBGQoBEME93_kF-2cOqZFIx-4untnjKXPV9_iwxZ5zhpihA-g3cTfACe9Ut1R9J6HJv0je_etJUNhxphHhBWGYvpF9GDAA=s903" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="602" data-original-width="903" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhliJwD1aps_tNNPNpfvfyyFMD3qf05SVXs4LeGpRbtnk13m7fzeeWOBFo2b3Cwb0xN51pxIQgzazcXXzWvPIzaC8BKzGjsKBGQoBEME93_kF-2cOqZFIx-4untnjKXPV9_iwxZ5zhpihA-g3cTfACe9Ut1R9J6HJv0je_etJUNhxphHhBWGYvpF9GDAA=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">hot spring (the bluer, the hotter!)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9w6nV7SZS28yla3Rbvl82fpp3MW6NWzZrub5daiOV3jgpxWJ8gAn8xYWtGBUGRjP6ALSdEdHdmKUjerpFzkKn4FWJUlVHI5mRLSwV8prnMxWBHrMDm9bi16anijzyQLd5bDSHtKj1dztwc4VVc4rWhGKb0IjJS2stOsnM9JZZjUz-q0NKXu_iJX3IXQ=s784" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="784" data-original-width="588" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9w6nV7SZS28yla3Rbvl82fpp3MW6NWzZrub5daiOV3jgpxWJ8gAn8xYWtGBUGRjP6ALSdEdHdmKUjerpFzkKn4FWJUlVHI5mRLSwV8prnMxWBHrMDm9bi16anijzyQLd5bDSHtKj1dztwc4VVc4rWhGKb0IjJS2stOsnM9JZZjUz-q0NKXu_iJX3IXQ=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">steam from a thermal feature<br /><br /></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnmrJG3Vwvqtu2V0Jr-mXy1EWYGOyFcRmEd96r0o5bkzBGCs3_xp3zPDzTPQNU1qIFK_cVbPQ2Ucckw6B4bZsvkD8fqxYRjvZdx3JvM6Tyar-QJodq9HN_eLY4zp_EO1UW0fCtw8Tgb5pPRhWT3q5d8nctD00pMBysKIz8hLz2u24B4V6J7YIPRiZllQ=s927" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="617" data-original-width="927" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnmrJG3Vwvqtu2V0Jr-mXy1EWYGOyFcRmEd96r0o5bkzBGCs3_xp3zPDzTPQNU1qIFK_cVbPQ2Ucckw6B4bZsvkD8fqxYRjvZdx3JvM6Tyar-QJodq9HN_eLY4zp_EO1UW0fCtw8Tgb5pPRhWT3q5d8nctD00pMBysKIz8hLz2u24B4V6J7YIPRiZllQ=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">measuring the temperature of a thermal feature</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh39dMT3vJQNjX5W2C9zWuABqh487ihEVpuntSIvzuX3OqcZj-P91Ht-oheYTD_bc0qsmF7SgarC63NYG0hqhVx7mbc3Rx3lgIcb5T6DKKQEXBspaEv8Ils0UHkMMUU0vQ258u2MU4potEigTSaHbQVUOMnqzxJ1COhEnwYQ4c-mbdqPCdKSeJW84ON6A=s752" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="752" data-original-width="502" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh39dMT3vJQNjX5W2C9zWuABqh487ihEVpuntSIvzuX3OqcZj-P91Ht-oheYTD_bc0qsmF7SgarC63NYG0hqhVx7mbc3Rx3lgIcb5T6DKKQEXBspaEv8Ils0UHkMMUU0vQ258u2MU4potEigTSaHbQVUOMnqzxJ1COhEnwYQ4c-mbdqPCdKSeJW84ON6A=w268-h400" width="268" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">bison</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4r_LJZWVhx0L9w5dZ8f9GIdpsEtd8ISro_MS4IZg9JykL2YUzVaB30Ws-a44CqK2iEd65sGk2lZFmyROw66AVuuZh3wnTfpnyeHMdmX7ZvlMWhveM6bMQ3dtMMZ9kc2tuyK7aE7N1EsyfEgzT3PDQvhpTwGWqwUKYJwwwPnHHCSCYecsxv4pvJD3s5A=s807" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="807" data-original-width="605" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4r_LJZWVhx0L9w5dZ8f9GIdpsEtd8ISro_MS4IZg9JykL2YUzVaB30Ws-a44CqK2iEd65sGk2lZFmyROw66AVuuZh3wnTfpnyeHMdmX7ZvlMWhveM6bMQ3dtMMZ9kc2tuyK7aE7N1EsyfEgzT3PDQvhpTwGWqwUKYJwwwPnHHCSCYecsxv4pvJD3s5A=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">getting her Jr. Ranger badge</td></tr></tbody></table><br /><p><strong>Day 12: Grand Tetons National Park</strong></p><p>We got up early to beat the crowds to Jenny Lake to take the shuttle boat across the lake and over to hiking trails to Hidden Falls. The lake is spectacularly beautiful and the falls were huge (you hike right next to them). There’s a popular swimming area on the lake, but we took the scenic drive up to Colter Bay and then to the Jackson Lake Lodge where we had lunch at the historic Pioneer Grill. It’s an old diner that’s been thoroughly restored and has a great menu. It’s really fun. All the seating is bar style.</p><p>Jackson Lake Lodge is also breathtakingly beautiful with spectacular views. It’s a great place to stay, I’m sure, if you can book far in advance. We also visited the dam on the Snake River that created Jackson Lake and also visited the “beach” at the String Lake swimming area. It’s warmer than other lakes, but still way too cold for me.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitYenx3ERHTHiW7BOZrDPL2VgNmrf7CWE2HCe8NWnsV8xv3_g0sIPI_gAJIcw8SJnTTAVb4lia5x6tGh8cUOatK9BrrjWbqMGOMTC2_1Eq-O3kc9aXj5SPMgq4vtt8ZT3_l1o3k4rT50yMD8eO0gWYEt8yptfoNESr-WqaNgwctuL5jLWUQ3KnNTp-5Q=s784" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="784" data-original-width="588" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEitYenx3ERHTHiW7BOZrDPL2VgNmrf7CWE2HCe8NWnsV8xv3_g0sIPI_gAJIcw8SJnTTAVb4lia5x6tGh8cUOatK9BrrjWbqMGOMTC2_1Eq-O3kc9aXj5SPMgq4vtt8ZT3_l1o3k4rT50yMD8eO0gWYEt8yptfoNESr-WqaNgwctuL5jLWUQ3KnNTp-5Q=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Jenny Lake</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVCFVKA94pn-2MS-f0RBwHT4rg-wbQG_Bzz6lBJ7JLeWd_3Cce93x6EjmBmwGIad-vT1jq2SNB-9ABR-E-v2bkN2ZOnrOJjTfJpvnmPlKM6n_sh633mma-eh3YXIkyFn02pXRzRUijJowErorLKWAGPlLaIO2RCOMimXs0smFywfu0MxpUwRUKdYwWrw=s784" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="588" data-original-width="784" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVCFVKA94pn-2MS-f0RBwHT4rg-wbQG_Bzz6lBJ7JLeWd_3Cce93x6EjmBmwGIad-vT1jq2SNB-9ABR-E-v2bkN2ZOnrOJjTfJpvnmPlKM6n_sh633mma-eh3YXIkyFn02pXRzRUijJowErorLKWAGPlLaIO2RCOMimXs0smFywfu0MxpUwRUKdYwWrw=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Jackson Lake</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXE6I6IoNNRz-Wzs1unSMvjFke_NkC--au6TCmPaaV4ioKsDWxgj7fMQGNtJpHWtQhrRPn4fK-OTyteJGFzSJr3D5QYljuwFjXKM4cstt1QwS2y2Zq6Dg78AtQ_yJNjD0fJ9lKRsUnhBxmw-7lzimUxwOGoL1s0BsoY8go40YhTZyXB83MZUK31LtiFA=s640" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXE6I6IoNNRz-Wzs1unSMvjFke_NkC--au6TCmPaaV4ioKsDWxgj7fMQGNtJpHWtQhrRPn4fK-OTyteJGFzSJr3D5QYljuwFjXKM4cstt1QwS2y2Zq6Dg78AtQ_yJNjD0fJ9lKRsUnhBxmw-7lzimUxwOGoL1s0BsoY8go40YhTZyXB83MZUK31LtiFA=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Pioneer Grill</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6i6S1CFaqP3R_UKh3gBM5b3wmgTACf06SpJbG8kuTm_EC6Pk2_eYCvJVTVRLTuJJ71728Vz0-YX0db0Ldi7hMFHM5neITPsrapML1piJB0l575s8L-wrSwQlciPRkm2ZpjrK3-lq9HnaQF5kau01Vo-jHqQJLSG3hioGDeIyj_4pshaaFIhASkF94zA=s653" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="653" data-original-width="490" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6i6S1CFaqP3R_UKh3gBM5b3wmgTACf06SpJbG8kuTm_EC6Pk2_eYCvJVTVRLTuJJ71728Vz0-YX0db0Ldi7hMFHM5neITPsrapML1piJB0l575s8L-wrSwQlciPRkm2ZpjrK3-lq9HnaQF5kau01Vo-jHqQJLSG3hioGDeIyj_4pshaaFIhASkF94zA=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pioneer Grill<br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8Uncj1D5lG20Bo9CxYVZzUAoWfV2vr07a4KScYTNY9u5Yu6C9gNYN_YqYVXE07TQ3U_iL_4k4nH_2ls8CnggkN3CSIXqxH2djZuGSgG7Q7_o0ur-iVnNVt3yJY_U1fL1klsTwlwdQJOstEL3nTJvmrhWAvjiLtJzTWMXD2hP0Pkut5YPj3XaeYOJkvQ=s980" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="735" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8Uncj1D5lG20Bo9CxYVZzUAoWfV2vr07a4KScYTNY9u5Yu6C9gNYN_YqYVXE07TQ3U_iL_4k4nH_2ls8CnggkN3CSIXqxH2djZuGSgG7Q7_o0ur-iVnNVt3yJY_U1fL1klsTwlwdQJOstEL3nTJvmrhWAvjiLtJzTWMXD2hP0Pkut5YPj3XaeYOJkvQ=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiP4FI3CRmlFS5vkDDCjxxTbzmJZAyy2aLVg8nFhC-c5wO7VwciIb_WlFCSaenr5qhvvkG9Sz7nv8nHjQRp1RjSzK5G38R_ddzGH0iklF-jiPbr-0YBkK1K_TPV2-4P9EUwPJ3HZIjtL6__smp4SfDxwirgK9yYYQEFWbfgNRS7t4xQLja60OG8V_YCgQ=s816" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="816" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEiP4FI3CRmlFS5vkDDCjxxTbzmJZAyy2aLVg8nFhC-c5wO7VwciIb_WlFCSaenr5qhvvkG9Sz7nv8nHjQRp1RjSzK5G38R_ddzGH0iklF-jiPbr-0YBkK1K_TPV2-4P9EUwPJ3HZIjtL6__smp4SfDxwirgK9yYYQEFWbfgNRS7t4xQLja60OG8V_YCgQ=w400-h266" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjikeW0SffoMq9Vv6LMnGjHbuCpsZX2ucLf3b4KfNDWbjVfgjmaG52dvzvLoTmzq_Y5Mfep6MpgkORLURNVGaxxrAbyhzpDL04pFsLsyn0iOhis8ML1j47Acuh0h_s2vlpznXsjOa9qVqSJYMeCIJzYZwN_kUq8Hl92qHUrxrhalJk3VRQWX8iaqa4MpQ=s980" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="735" data-original-width="980" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjikeW0SffoMq9Vv6LMnGjHbuCpsZX2ucLf3b4KfNDWbjVfgjmaG52dvzvLoTmzq_Y5Mfep6MpgkORLURNVGaxxrAbyhzpDL04pFsLsyn0iOhis8ML1j47Acuh0h_s2vlpznXsjOa9qVqSJYMeCIJzYZwN_kUq8Hl92qHUrxrhalJk3VRQWX8iaqa4MpQ=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjo1V63LFEyCkRO0_DQJzEzM1eD1hokwlW_QC2YMwp1PlwVE_tIJh6zHMcWIadYUvVcboNT3QZXGD-p1SoQmLCu6Z7GUCZYm398mtRKGm48KmV_o7cJXJUgAbCFBoJ8B6FyqJFY4Y8dqnRTfhzuZ2B5M9B3w5KwSwzZHNRA3ZWa1MvQB2u2S4y7H4KVEw=s927" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="927" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjo1V63LFEyCkRO0_DQJzEzM1eD1hokwlW_QC2YMwp1PlwVE_tIJh6zHMcWIadYUvVcboNT3QZXGD-p1SoQmLCu6Z7GUCZYm398mtRKGm48KmV_o7cJXJUgAbCFBoJ8B6FyqJFY4Y8dqnRTfhzuZ2B5M9B3w5KwSwzZHNRA3ZWa1MvQB2u2S4y7H4KVEw=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBo-rijZYdmYS2HUTzPv9j1Wng0xw56XO0D-zyOOmwjH7BHK5UuWajbF8vfEr-hr1gMwhnSeGCjQqqvoleYjRCUarhwXx4_aO1kTkl0ZN4RGfqu3-OshNgfz8Ca_bBZZA23X4zM_kZMo8f8QCRJWvMOyc8U9xxIXxSgn3ufl43You2jiHKWTKDOrVuDQ=s768" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="768" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBo-rijZYdmYS2HUTzPv9j1Wng0xw56XO0D-zyOOmwjH7BHK5UuWajbF8vfEr-hr1gMwhnSeGCjQqqvoleYjRCUarhwXx4_aO1kTkl0ZN4RGfqu3-OshNgfz8Ca_bBZZA23X4zM_kZMo8f8QCRJWvMOyc8U9xxIXxSgn3ufl43You2jiHKWTKDOrVuDQ=w400-h300" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><strong>Day 13: Jackson Hole</strong></div><p>I reserved a day just to explore around the touristy areas of Jackson and Teton Village. We started the day by taking the Aerial Tram up to the top of the mountain to Corbett’s Cabin, which is famous for its waffles. There’s not much else up at the top, but it’s popular for paragliding in the summer and for some hikes. There’s usually still a bit of snow for skiing, too.</p><p>After taking the tram back down the mountain, we drove to Jackson to shop for souvenirs, see the famous elk antler arches (the elk shed their antlers annually, so it is not grim at all), have ice cream at Moo’s. Jackson was a little too busy and there wasn’t much to do, so we headed back to Teton Village ride the gondolas up and down the mountain and the Teewinot chair lifts, too. We got an unlimited all-day pass so we just went up and down the mountain over and over. It was a lot of fun!</p><p>Later, we headed back to the Tetons to take some sunset photos and to see more wildlife, which gets more active in the evening. We had more ice cream and visited the swimming area of Jackson Lake (which was popular but also cold!). I’d wanted to see Swan Lake, but the hike was too long; by this point in our trip, Mini Eats wasn’t up for much more hiking. Afterwards, we visited the Snake River Overlook, the site of the famous Ansel Adams photo.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfqnafSkH3rV5T9B56jEXgFjNtRydMcFgPCnJsOxnPhmwv1Vj50lg9xtXk-pNFVufhmfcyqhQZbfOYcEXTWgme6sDIBrT81mtIyNkEIGZr8GjHIhnC1roOrbHoqe8H41rfHLmLm_tHR1H8NbCwoFAycYH2_dLCheqNM0Bqp3xYaygYGXUGz1i3DKmwCA=s816" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="612" data-original-width="816" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfqnafSkH3rV5T9B56jEXgFjNtRydMcFgPCnJsOxnPhmwv1Vj50lg9xtXk-pNFVufhmfcyqhQZbfOYcEXTWgme6sDIBrT81mtIyNkEIGZr8GjHIhnC1roOrbHoqe8H41rfHLmLm_tHR1H8NbCwoFAycYH2_dLCheqNM0Bqp3xYaygYGXUGz1i3DKmwCA=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Corbett's Cabin</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhyu4fXdwwsMZgjqCO5_mA8BgtUWa_fAiw5mnV8XSiUC6sJPGOZ3NMT33UbOnue4P2LKYbCAqEUU6ZKURhpyAjfMZOVkPHhIMa4PSIfcAOHKLa8Uu5ekIcHhUv1x_XavdBjmiHcYBse8wMh5oKBXF0tHrKGdBh2U_6OdpEj3KtK6svxMqiOfVMuOWsLpQ=s742" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="494" data-original-width="742" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhyu4fXdwwsMZgjqCO5_mA8BgtUWa_fAiw5mnV8XSiUC6sJPGOZ3NMT33UbOnue4P2LKYbCAqEUU6ZKURhpyAjfMZOVkPHhIMa4PSIfcAOHKLa8Uu5ekIcHhUv1x_XavdBjmiHcYBse8wMh5oKBXF0tHrKGdBh2U_6OdpEj3KtK6svxMqiOfVMuOWsLpQ=w400-h266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">View from the top of the Jackson Hole ski area (including the aerial tram)</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgdeprvpVxUM6kyq__yR6y_OYBZISIzzM9X1ac_JIZiA-qLIrLFEWvZjCBpCXDgEu9ZDwTgVaQ2XwF2rCBpt33sB9aeGeQAedoImbgPkuYxM2Q-m1t3cvNBLrmDtmnfShDJyVSXSEurvimHl5JpnboUDJL1yZqHYS7Qyb7cZJp1RgvAZ1X8Q3aetdp30A=s653" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="653" data-original-width="490" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgdeprvpVxUM6kyq__yR6y_OYBZISIzzM9X1ac_JIZiA-qLIrLFEWvZjCBpCXDgEu9ZDwTgVaQ2XwF2rCBpt33sB9aeGeQAedoImbgPkuYxM2Q-m1t3cvNBLrmDtmnfShDJyVSXSEurvimHl5JpnboUDJL1yZqHYS7Qyb7cZJp1RgvAZ1X8Q3aetdp30A=w300-h400" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Jackson, Wyoming</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw48u52Z9S3soCmg1W8U6tveOeDwqUTP7P8WeKvuCgl34TlLMfZnwJLxjWoo_tgJFxud_4Az0INjK2TA4XdT1ymSWexdigghKerpGlsXJpdbRdcriT30kRHecwUprJZmOmXYAx_zSbRBu_PMok2dGqUc7W673bcKM3x99z4Ke7n3fLbhSL-mTQ8pFX8A=s816" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="612" data-original-width="816" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw48u52Z9S3soCmg1W8U6tveOeDwqUTP7P8WeKvuCgl34TlLMfZnwJLxjWoo_tgJFxud_4Az0INjK2TA4XdT1ymSWexdigghKerpGlsXJpdbRdcriT30kRHecwUprJZmOmXYAx_zSbRBu_PMok2dGqUc7W673bcKM3x99z4Ke7n3fLbhSL-mTQ8pFX8A=w400-h300" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><p style="text-align: left;">Snake River Overlook (scene of the famous Ansel Adams photo)</p><div><br /></div></td></tr></tbody></table><p>Next up is Part 3: <a href="http://lesleyeats.com/2017/11/07/wild-west-road-trip-2017-part-3-eastern-wyoming-and-south-dakota/" rel="noopener" target="_blank">Eastern Wyoming and South Dakota</a>. See <a href="http://lesleyeats.com/2017/08/15/wild-west-road-trip-2017-part-1-colorado/" rel="noopener" target="_blank">Wild West Road Trip 2017 Part 1: Colorado</a> also.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Lesleyhttp://www.blogger.com/profile/03114168635296592781noreply@blogger.com0